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page 7
To dry Salmon.
Cut the fish down, take out the inside and roe. Rub the whole with common salt
after scaling it; let it hang 24 hours to drain. Pound three or four ounces of
salt-petre, according to the size of the fish, two ounces of bay salt, and two
ounces of coarse sugar; rub these, when mixed well, into the salmon, and lay it
on a large dish or tray two days, then rub it well with common salt, and in 24
hours more it will be fit to dry; wipe it well after draining. Hang it either in
a wood chimney, or in a dry place; keeping it open with two small sticks.
Dried salmon is eaten broiled in paper, and only just warmed through; egg-sauce
and mashed potatoes with it; or it may be boiled, especially the bit next the
head.
An excellent dish of dried Salmon.
Pull some into flakes; have ready some eggs boiled hard, and chopped large; put
both into half a pint of thin cream, and two or three ounces of butter rubbed
with a tea-spoonful of flour; skim it, and stir till boiling hot; make a wail of
mashed potatoes round the inner edge of a dish, and pour the above into it.
To pickle Salmon.
Boil as before directed, take the fish out, and boil the liquor with bay-leaves,
pepper-corns, and salt; add vinegar, when cold, and pour it over the fish.
Another way.
After scaling and cleaning, split the salmon, and divide into such pieces as you
chuse, lay it in the kettle to fill the bottom, and as much water as will cover
it : to three quarts put a pint of vinegar, a handful of salt, twelve bay
leaves, six blades of mace, and a quarter of an ounce of black pepper. When the
salmon is boiled enough, drain it and put it on a clean cloth, then put more
salmon into the kettle, and pour the liquor upon it, and so on till all is done.
After this, if the pickle be not smartly flavoured with the vinegar and salt,
add more, and boil it quick three quarters of an hour. When
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