316 COOKING OF SALMON, &c. 



one of twelve pounds ditto, fourteen minutes ; one of 

 fifteen pounds, seventeen minutes, and one of twenty 

 pounds, twenty-five minutes. A number of salmon 

 boiled together of ten pounds weight each, require 

 fifteen minutes. The time must, in all cases, be cal- 

 culated from the moment the water returns to the 

 boiling point, and not from that in which the fish are 

 put into it. 



" When the salmon has boiled the proper time, take it 

 out of the pickle as expeditiously as possible, put it on 

 a drainer and allow it to cool for twenty-four hours, in 

 summer. It should then be packed, skin uppermost, 

 in kits or jars, and completely covered with cold 

 vinegar and a small quantity of the pickle or liquor 

 in which it was boiled. To exclude the air effectually, 

 the kits or jars in which it is placed should be run 

 over, on the top of the vinegar, with a little boiling 

 lard and the whole secured by a tin or earthenware 

 cover. Jars are preferable to kits, as the air can be 

 more readily excluded from the fish. Care must be 

 taken, on the exhaustion of the vinegar, to add a fresh 

 supply. Salmon, in this state, will remain good for 

 months." 



The method of cooking or roasting salmon at the 

 lakes of Killarney, in Ireland, is pretty generally known, 

 but as the recipe is an excellent one, and I have seen 

 it acted on in Scotland, with this difference, that the 

 skewers employed were cut from the juniper bush in- 

 stead of arbutus, I shall insert it. 



" The salmon, as soon as caught, to be cut into slices, 

 which are split and a strong skewer of arbutus run 

 through each as close to the skin as possible. These 

 skewers are then stuck upright in a sod of turf, before 

 a clear wood fire, and constantly turned and basted 



