298 COOKERY FOR SPORTSMEN. 



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 re- 

 covered 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 un- 

 der nine pounds, allow ten minutes, and one minute 

 more for every additional pound. Serve with a lit- 

 tle of the brine strengthened with anchovy sauce, 

 or make a white gravy of flour and butter, as here- 

 tofore directed. Save the brine for future use. 



Trout on First Principles. 



Catch your trout, put a i^inch of salt in his mouth, 

 roll him up in a few folds of newsi:)aper, 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. 



Daniel Webster's Chowder. 



Four table-spoonfuls of onions fried with pork. 

 One quart of boiled potatoes well mashed. 

 One and one-half pounds of ship-biscuit broken. 

 One tea-spoonful of thyme. 



