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Bloaters

Open the bloaters down the back, and bone them. Lay the fish one on the other (insides together), and broil over a clear fire. When sent to table they are separated, laid on a hot dish, and rubbed over with a little butter; or, split up, take out the backbone, trim off the head, tail, and fins, double the fish over, and broil from five to six minutes over a clear fire.