Pickled Salmon, Spiced

Soak the fish all night in cold water to extract the salt. Next morning lay it in a fish-kettle with plenty of cold water, bring it to a boil, then simmer until tender; drain the water from it and lay it in a deep vessel or stone pot, which can be closely covered-Put over the fire a quart of vinegar in which you have put a tea-spoonful of whole cloves, the same of allspice, the same of whole black pepper, and four blades of mace. Bring the vinegar to a boil; if very sharp, add a teacup of water, and pour it over the fish; if not enough to cover, add more vinegar, cover the vessel closely, and set away for twenty-four hours, when it is ready for use.

How To Boil A Salmon

A fish weighing seven or eight pounds will require an hour to cook; wash the fish well, lay it on a trivet in a fish-kettle, with plenty of cold water and a tablespoonful of salt; simmer it slowly to keep it from breaking; when done, lift it out on the trivet and set it to drain; then slip it off on to a hot fish-dish, and make a sauce of drawn butter, with chopped parsley, or, if you prefer it, egg-sauce; pour a few spoonsful over the fish and the remainder in a sauce-boat.

Smoked Salmon

Pour boiling water over the fish, and let it stand until cold; then wash the fish and wipe it dry, put it on a gridiron over a bright fire, turn it frequently to prevent it being dry; when you are sure it is cooked through, serve it on a hot dish with plenty of butter over it. Or put the fish in cold water over night, wipe it dry, and proceed as above.