164 FISHING WITH THE SALMON ROE. 



there to remain under cover for some hours, during 

 which time a considerable quantity of oily matter be- 

 comes separated and drained off, the juices of the 

 pellets being acted upon by the salt to this effect. 

 When the draining has ceased the paste is ready for 

 use. If intended to be kept for some time, remove 

 it into small pots, pressing it well down with the hand 

 in filling, and running over it a little melted lard. 



The other preparation of roe paste alluded to, under- 

 goes up to a certain stage the same process as the one 

 above described. After the beads, however, have been 

 separated, place them in a jug or deep jar, and by 

 means of a small wooden shaft or pestle, bruise, mix, 

 and stir them up vigorously, until every individual 

 pellet has become broken and dissolved, and the whole 

 forms a thick, creamy-looking substance. During this 

 operation, which is somewhat of a tedious one, and will 

 occupy the person engaged in it at least an hour, a 

 handful of salt ought from time to time to be added, as 

 the dissolution of the particles proceeds. When all has 

 been thoroughly incorporated and mixed up together, 

 pour boiling water upon the mass, and it will instantly 

 harden and become formed into a solid lump of paste, 

 capable of being removed by the hand. The water, be 

 it again remarked, must be quite hot, and poured into 

 the jug or basin containing the roe, not applied to it 

 externally. This is the true secret of preparing salmon 

 roe paste. 



Of the curing of this ingredient in the bead state, I 

 require to say little : it consists simply in the drying 

 and packing up of the separated pellets, and requires 

 no process, beyond that of submitting them to the 

 action of air and heat until sufficiently toughened, and 

 then committing them to earthen-ware pots or small 



