Oldling, which is the best Sort of Salt Fish, lay it in Water twelve Hours, then lay twelve Hours on a Board, then twelve more in Water. When you boil it, put it into the Water cold; if it is good, it will take about fifteen Minutes boiling softly. Boil Parsnips very tender, scrape them, and put them into a Sauce-pan, put to them some Milk, stir them till thick, then stir in a good Piece of Butter, and a little Salt; when they are enough, lay them in a Plate, the Fish by it-self dry, and Butter and Hard Eggs chopped in a Bason.

As to Water-Cod, that need only be boiled and well skimmed.

Scotch-Haddocks you must lay in Water all Night. You may boil or broil them; if you broil, you must split them in two. —— You may garnish your Dishes with hard Eggs and Parsnips.