Salmon Pickled

Cut a salmon into pieces and put it into a fish kettle, with a large handful of salt, and cold spiting water enough to cover it; when it boils set it on one side of the fire to boil gently half an- hour; when it is enough, dry it on a clean cloth.

Put the top of the salmon liquor into a stevvpan, to which add the same quantity of white wine vinegar, a quarter of an ounce of whole pepper, the same of allspice, and two bay leaves; set it on the tire to boil ten minutes; skim it well; take it off the fire, and when it is cold, pour it over the fish and tie it down; in three days it may he turned, and in a week it will be fit for eating, and will remain so for several months. Garnish with sprigs of fennel.

Observations

This is in the finest condition when fresh salmon is most plentiful about Midsummer; the season for it is from February to September*.

Salmon Boiled

Put on a fish kettle, with as much spring water as will cover the salmon you are going to dress. When the water boils, put in a large handful of salt, take off (he scum, if any rises, have the fish well washed, put it in, and let it boil half an hour.

* The three marks of the goodness of pickled salrnon are, 1st, The brightness of the scales, and their sticking fast to the skin. 2dly, The firmness of the flesh; and 3dly, Its fine red colour.

Salmon Broiled

Clean the salmon well, and cut it into slices three inches thick, dry it thoroughly in a clean cloth, and rub it all over with sweet oil, or thick melted butter, and sprinkle a little salt over it; put your gridiron over a clear lire, at some distance; when it is hot, wipe it clean, and then rub it with sweet oil or lard; lay the salmon on, and when it is done on one side, turn it gently and broil the other side. Anchovy sauce.