APPENDIX C. 



HOW TO COOK FISH.— THE SALMON. 



Mejudice, the king of fishes, is the best plain boiled. His richness 

 is sufficient, his flavour so excellent, that, so far from being improved, 

 his natural qualities are destroyed and overpowered by anything of 

 artificial condiment. 



MY OWN RECEIPT FOR BOILING SALMON. 



If you are ever so lucky as to catch a Salmon, where incontinently 

 you can proceed to cook him, that is to say, in the wilderness, within 

 ten yards of the door of your shantee, with the fire burning and the 

 pot boiling — good ! 



Stun him at once by a heavy blow on the head ; crimp him by a 

 succession of cuts on each side, through the muscle, quite down to the 

 back-bone, with a very sharp knife, in slashes parallel to the gill-cover. 

 Then place him for ten minutes in a cold spring, or under the jet of a 

 water-fall. In the meantime, keep your pot boiling, nay, but screech- 

 ing with intense heat, filled with brine strong enough to bear an egg. 

 Therein immerse him, having cut out the gills, opened the belly, and 

 washed the inside, and boil him at the rate of seven minutes and a half 

 to the pound ; dish him, and, serving him with no sauce save a tureenful 

 of the water in which he has been boiled, proceed to eat him, with no 

 other condiment than a little salt and the slightest squeeze of a lemon. 

 I do not object to cucumber sliced very fine, with a dressing of oil, 



