TO BOIL FRESH SALMON.
Tie it up in a cloth and put it in the kettle with boiling water; let it boil slowly, allowing ten minutes to each pound; sprinkle it with salt before putting it in the cloth; to be eaten with egg sauce and walnut catsup, or with fish sauce.
TO BOIL FRESH MACKEREL.
Sprinkle it with salt after cleaning: tie it in a cloth, and boil as other fish. It will boil sufficiently well in twenty-five minutes; serve with egg sauce.
TO BOIL ROCK FISH.
Clean and wash it well, tie it up in a cloth, boil it in water and salt; let it boil gently according to the size: one weighing six pounds will cook in half an hour. Garnish the dish with hard-boiled egg; to be eaten with egg sauce.
TO FRY ROCK FISH.
To fry rock fish, dip them in Indian meal and fry in hot lard; score them and season with pepper and salt before you fry them.
TO FRY PERCH.
Clean them well, and sprinkle with pepper and salt, and fry in lard; scoring them and dipping them in Indian meal before frying.