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.
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.
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.
The simplest way of Cooking Oysters.
Take them, unopened, rinse the shells clean, and lay them on hot coals, or the top of a cooking-stove, with the deepest side of the shell down, so as not to lose the liquor. When they begin to open a little, they are done, and the upper shell will be easily removed with a knife, and the oyster is to be eaten from the lower shell. The table should be supplied with coarse napkins, and a large dish to receive the shells.
Oyster Pie.
Make a nice paste and lay into a deep dish, turn a teacup down in the centre. This will draw the liquor under it, and prevent it from boiling over; it also keeps the upper crust from falling in and becoming clammy. Lay in the oysters, add a little pepper, butter, and flour; make a wide incision in the upper crust, so that when the pie is nearly done, you can pour in half a teacup of cream or milk. Secure the edges of the crust according to the directions for making Pastry, and bake it an hour. It should be put into the oven immediately, else the under crust will be clammy. Use but little of the liquor.