Scale, cut the fish up the back, clean, and take out the roe. Wipe the fish with a damp cloth but do not wash them. To twenty pounds of fish allow one pint of salt, one pint brown sugar and one ounce of saltpetre. Mix these all well together. Rub the fish well inside and out with this mixture. Put one fish over the other with a board on top, and on this place heavy weights to press them down. Allow them to remain so for sixty hours, then drain them, wipe dry, stretch open and fasten with small pieces of stick. Smoke them for five days in a smoke-house or in a box, or some such place, over a smothered wood fire.

Whitefish, salmon and other large fish may be smoked in the same way.

Codfish Balls

2 cups of picked codfish (salt) 2 cuds of mashed potatoes

1 tablespoonful of butter 1/4 cup of cream

1/4 of a teaspoonful of peppe

Pick the codfish into small pieces; soak it in cold water for half an hour; then drain and pour over it enough boiling water to cover; let it stand on back part of the fire for fifteen minutes. Drain and press out all the water, then mix it with the potatoes, which should be well beaten, add all the other ingredients, beat well. Form into balls, roll first in beaten egg and then in bread crumbs and fry in boiling fat or oil.