Minced Salt Fish.
Pick out all the bones and bits of skin the day that the fish is boiled, as it is most easily done while it is warm. Next day chop it fine, and also all the potatoes left of the previous dinner; they are better for this purpose than those that are just boiled. Lay three or four slices of salt pork into a spider, and fry till they are crisped; take them out, and put the chopped fish and potato into the middle, and press it out equally, so that the fat will be at the sides. Cover it close; after about five minutes put into the centre a gill of milk, and cover it again. In a few minutes more stir it, but so carefully as not to disturb the sides and bottom, else a brown crust will not form. Add more milk if it is too dry. When thoroughly heated through, stir in a small piece of butter, loosen the crust from the sides with a knife, and turn it out upon a hot dish. If it is done right, it will come out whole, and nicely browned.
Fish-Balls.
Chop and mix fish and potatoes in the same manner as directed in the other receipt; melt a small piece of butter in a little milk, and when you have stirred it into the fish, make it up into little flat cakes, roll them in a plate of flour, and fry in hot lard, drippings, or the fat of fried pork.
To Boil or Broil Halibut.
If you wish to boil it, purchase a thick slice cut through the body, or the tail piece, which is considered the richest. Wrap it in a floured cloth and lay it in cold water with salt in it. A piece weighing six pounds, should be cooked half an hour after the water begins to boil. It is eaten with drawn butter and parsley. If any of it is left, lay it in a deep dish and sprinkle on it a little salt, throw over it a dozen or two of cloves, pour in some vinegar, and add butternut vinegar or catsup. It will, when cold, have much the flavor of lobster.
The nape of the halibut is considered best to broil; but a slice through the body a little more than an inch thick, if sprinkled with salt an hour or two before being cooked, will broil without breaking, and is excellent. When taken up, put on butter, pepper, and salt.
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.