The directions are:—To lay the fish upon its side and rub it with a little sugar, particularly about the stomach and throat; two or three tea-spoonfuls is enough for a good-sized salmon. If it be kept fresh, there will be no occasion to open it.
Salmon—if large, should be dressed in slices like cod; if small, on the contrary, it may be dressed whole, fixing the tail in the mouth by means of a skewer, and boil it in a turbot-kettle. The fish is sent to table resting on its belly side, the back being uppermost. The liver and spawn, as in the cod, takes a longer time than the other parts to boil it thoroughly; and if eaten underdone, it is extremely unwholesome. Salmon, when not crimped, should be put into cold water and boiled gradually, but if dressed in thin slices, it should be plunged into hot water at once. After allowing it to remain a minute or two in the fish-kettle, raise it out of the hot water for a couple of minutes; let this process be repeated three or four times, and it will cause the curd to set, and the fish to eat more crisp. When you have followed these directions, allow the fish to boil at a moderate pace until it is thoroughly done, for nothing is more indigestible than underdone salmon. Be careful in removing the scum during the boiling. The hardest water is recommended as preferable for boiling salmon.
OBSERVATIONS ON BOILING FISH.
If the fishmonger does not clean it, fish is seldom very nicely done; but those in great towns wash the fish beyond what is necessary for cleaning, and by perpetual watering, diminish the flavour. When quite clean, if to be boiled, some salt and a little vinegar should be put into the water to give firmness; but cod, whiting, and haddock, are far better if a little salted, and kept a day; and if it be not very hot weather, they will be good for two days.
Fresh-water fish has often a muddy smell and taste: to take this off, soak it in strong salt and water after it is nicely cleaned; or, if of a size to bear it, scald it in the same compound; then dry and dress it.
The fish must be put into the water while cold, and set to boil very gently, or the outside will break before the inner part is done.
Crimped Fish should be put into boiling water, with salt; and when it boils up, pour a little cold water in to check extreme heat, and let it simmer for a few minutes by the side of the fire.
