If you should have them in the rough as taken from the fowls, put them
in lukewarm water for three hours, then have some water boiling in a
stewpan, into which throw them for one minute, then take them out, put
them upon a rubber with a handful of salt, and rub them well until all
the skin comes off, then put them into a basin of cold water for two or
three hours, until they become quite white; by cutting off the tips of
each they will disgorge much better; then (if about a pound of them) put
them into a stewpan with a quarter of a pound of butter, an onion in
slices, a little pepper and salt, place them over a fire one minute,
then add the juice of a lemon; stew them gently until quite tender, put
them by in a basin and use where directed.