Smoked Halibut Or Salmon

Wash and lay it in a dish of cold water over night, with the flesh side down; wipe dry, and lay it on a gridiron over a moderate fire; turn it after a little time. It will cook through in ten minutes. Or, butter a tin kept for the purpose, and cook it in the range or stove half an hour.

How To Boil Salmon

Clean a salmon in salt and water. Allow twenty minutes for boiling every pound. Wrap it in a floured cloth, and lay it in the kettle while the water is cold. Make the water very salt. Skim it well; in this respect it requires more care than any other fish. Serve it with drawn butter and parsley.

If salmon is not thoroughly cooked it is unhealthy. When a piece of boiled fresh fish of any kind is left of dinner, it is a very good way to lay it in a deep dish, and pour over it a little vinegar, with catsup, and add pepper or any other spice which is preferred.

How To Broil Salmon

Cut it in slices an inch and a half thick, dry it in a clean cloth, salt it, and lay it upon a hot gridiron, the bars having been rubbed with lard or drippings. It cooks very well in a stove oven, laid in a dripping-pan.

How To Broil Shad

Procure fresh caught shad. It requires twenty minutes to broil, on moderately hot coals. To turn it, see Directions respecting Fish. Sprinkle it with salt, and spread on a little butter. Fresh fish requires a longer time to broil than meat.

Baked Shad

Lay the fish into water a little warm, for half an hour; then scrape off the scales; cut it open down the back, and remove the inwards. Wash thoroughly. Make a stuffing of pieces of bread and butter sprinkled with salt, pepper, and parsley. Stuff it full, and sew it up. Skewer the head and tail together, and lay it in a deep dish. Flour it well. Fasten several small slices of pork on it with skewers, or rub it over with butter when half cooked. If enough moisture does not bake out of the fish to baste it, put a little hot water into the dish. Baste it two or three times. Bake it an hour. It should be well browned. Put bits of parsley on the fish when it is sent to the table.

Cutlets Of Salmon (English)

Cut salmon in slices not quite an inch thick; wipe them-dry, sprinkle with salt and flour, then dip them in beaten egg, and then in sifted cracker-crumbs. Fry in butter in a spider. Take care they do not burn. Cook them moderately until nicely browned.