Is made by stewing fish cut into small pieces with chopped parsley and onions, and some pepper and salt. It may be poured over toast and thickened with flour and butter.
Potted Fish.
Small fish, cleaned and seasoned, and placed with a little mace in a pot lined with paper, are covered with melted butter, pressed down, and baked four hours with a weight on them.
Boiled Salmon.
Bleed the fish the moment it is taken by cutting its gills, and across its sides, in a slanting direction at every two inches. Hold it by the tail for a few minutes in the stream, moving it so as to encourage the flow of blood. Put the pot, filled with cold spring water, on a brave fire, so that it may heat while you are cleaning and scaling the fish. Divide into slices through the backbone, where the slashes have already been made. When the water boils, add a large bowlful of salt, and when it has recovered its heat and is screeching hot, throw in the pieces of salmon, the largest first, allowing the water to recover its temperature after each. For fish under nine pounds, allow ten minutes, and one minute more for every additional pound. Serve with a little of the brine strengthened with anchovy sauce, or make a white gravy of flour and butter, as heretofore directed. Save the brine for future use.
Trout on First Principles.
Catch your trout, put a pinch of salt in his mouth, roll him up in a few folds of newspaper, dip the swaddled darling in the water, light a fire, and place him in the embers. When the paper chars, take him out and eat him at once, rejecting the entrails.
Kippered Salmon.
Divide the fish down the back and remove the bone; rub him with equal quantities of sugar and salt, and a little pepper; dry him in the sun or smoke. Cut into thin streaks, and broiled, he will be found good and appetizing.