594. How To Dry Salmon

Open the fish, remove the whole of the inside, including the roe. Scald, it, and then rub it with common salt; hang it to drain from twenty-four to thirty hours.

Mix well two ounces of Foot's sugar, the same quantity of hay salt, three ounces of salpetre; rub the mixture thoroughly into the salmon; place it upon a dish, and suffer it to remain for forty-eight hours, and then rub it with common salt. Let it remain until the succeeding evening, it will then be ready to dry. Wipe it thoroughly after drying; spread it open with two sticks, and hang it in a chimney where a wood fire is burned.

595. Salmon Potted

Cut a handsome piece from the middle of the salmon; remove the scales, and wipe it with a clean cloth. Rub into it some common salt thoroughly.

Beat up some mace, cloves, and whole pepper; season the salmon with it; place it in a pan with a few bay leaves; cover it with butter, and bake it until thoroughly done; remove it from the gravy, letting it drain thoroughly, then place it in the pots. Clarify sufficient butter to cover all the pots after the salmon has been put into them: put it to cool.

596. How To Pickle Salmon

Scale, clean, split, and divide into handsome pieces the salmon; place them in the bottom of a stewpan, with just sufficient water to cover them.

Put into three quarts of water one pint of vinegar, a dozen bay leaves, half that quantity of mace, a handful of salt, and a fourth part of an ounce of black pepper.

When the salmon is sufficiently boiled remove it, drain it, place it upon a cloth. Put in the kettle another layer of salmon; pour over it the liquor which you have prepared, and keep it until the salmon is done. Then remove the fish, place it in a deep dish or pan, cover it with the pickle, which, if not sufficiently acid, may receive more vinegar and salt, and be boiled forty minutes. Let the air be kept from the fish, and, if kept for any length of time, it will be found necessary to occasionally drain the liquor from the fish, skim, and boil it.

397. Collared Salmon

Cut off the head and shoulders and the thinnest part of the tail, thus leaving the primest part of the salmon to be collared. Split it, and having washed and wiped it well, make a compound of cayenne pepper, white pepper, a little salt, and some pounded mace. Rub the fish well with this mixture inside and out; roll, and bandage with broad tape, lay it in a saucepan, cover it with water and vinegar, one part of the latter to two of the former; add a table-spoonful of pepper, black and white whole, two bay leaves, and some salt. Keep the lid closed down. Simmer until enough, strain off the liquor; let it cool, pour over the fish when cold; garnish with fennel.

398. Salmon - To Boil

This fish cannot be too soon cooked after being caught; it should be put into a kettle with plenty of cold water, and a handful of salt, the addition of a small quantity of vinegar will add to the firmness of the fish; let it boil gently; if four pounds of salmon fifty minutes will suffice; if thick a few minutes more may be allowed. . The best criterion for ascertaining whether it be done, is to pass a knife between the bone and the fish, if it separates readily, it is done; this should be tried in the thickest part; when cooked lay it on the fish strainer transversely across the kettle, so that the fish, while draining, may be kept hot. Place a fish plate upon the dish on which the salmon is to be served, fold a clean white napkin, lay it upon the fish plate, and place the salmon upon the napkin. Garnish with parsley.