358 FISHES AND FISHING. 



for use, broil a piece over a slow fire ; rub fresh butter 

 upon it, and serve. 



Many other species of fish from fresh and salt water 

 may be prepared, and dried in this way, apportioning 

 the period of salting to the size, and thickness of the 

 fish, always cutting off the heads ; but the back-bone 

 may be left in. If you have the convenience of a 

 wood fire, they can be smoked. They should be 

 hung up by a string, passed through part of the flap 

 which covered the belly, so as, like the salmon, to have 

 a current of air around them. 



Dr. Mc Culloch, of Edinburgh, states that the anti- 

 septic property of sugar will preserve salmon, whiting, 

 and cod, fresh for several days ; or if kept dry, there 

 is no limit to their preservation. Open a salmon, say 

 of seven or eight pounds, put in a large table- spoonful 

 of brown sugar, let it remain in a horizontal position 

 for three days, wipe, and hang it up, wiping and 

 ventilating it occasionally ; if flavour be desired, add 

 to the sugar a jteaspoonful of salt ; if wished to be 

 very firm, add the same quantity of saltpetre. 



Water Souchy. — Place a dozen perch or flounders, 

 or as many as are required, well scaled and cleaned, 

 in a stewpan with two quarts, or a proportionate 

 quantity of water, parsley roots, bruised, and leaves 

 chopped coarsely, an eschalot or two, and a little 

 lemon peel ; boil till the whole flesh of the fish can 



