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To Boile stockfish


This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To boile Stockfish. Take Stock fish when it is well watered, and picke out all the baste cleane from the fish, then put it into a pipkin, and put in no more water then shall couer it, and set it on the fire, and assoone as it beginneth to boyle on the one side, then turne the other side to the fire, and assone as it beginneth to boile on the other side, take it off, and put it into a Colender, and let the water runne out from it, but put in salt in the boyling of it, then take a little faire water and sweete butter, and let it boyle in a dish vntill it bee something thick, then powre it on the stockfish and serue it.

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