SALMON FISHERY. 135 



In Holland, as foon as the falmon is caught, 

 they cut off the jowl, which they fplit into two 

 parts, and cut the reft of it (as far down as below 

 *he anus) into pieces about three inches thick. 

 The tail may be left long at pleafure. All thefe 

 pieces are put into a large veflel full of frefli water, 

 in which they are wafhed with care ; the water is 

 changed three times, fo as to take out all the blood. 

 Each piece is faftened feparately to fmall laths, 

 to prevent their touching one another. They 

 then boil, apart, as much water, as may ferve to 

 cover all the fifh, to which they add two bottles of 

 Rhenifh wine, a bottle of good vinegar, fome 

 mace, cloves, pepper in grain, or long Portuguefe 

 pepper, coriander feed, thyme, leaves of laurel, a 

 clove of garlic, and more or lefs fait, according as 

 they intend, that the falmon fliould keep for a 

 longer or a ihorter time. When this water boils, 

 they put the pieces of falmon into it, placing the 

 jowls uppermoft, as they boil fooner than the reft, 

 and when the whole is boiled, they take it out, and 

 let it drip on a linen cloth. When the water has 

 cooled, they pafs it through a fearce, or fleve ; 

 then they put the falmon, in pieces, into an earthen 

 jar or pot, upon a bed of leaves of laurel, and 

 throw between the pieces a little fait and fome 

 dices of lemon. They then pour upon it the 

 fauce, in which the falmon was boiled, until it is 

 quite covered, and fill up the veflel with the jowls 

 and tails ; after which they pour good oil upon 

 it, and clofe the veflel. Salmon, prepared in this 

 manner, will keep a confiderable time. 



Of 



