CHAPTEE XVI. 



HOW TO COOK SALMON AND TROUT. 



How to kill and crimp a Salmon How to boil it Effect of Salt on 

 Boiling Water, and on the Curd of Fish Potting Apparatus for 

 Trout Potting of Trout How to kipper Trout. 



AN old proverb says, " God sends the meat, but the 

 devil sends the cooks ;" I therefore trust that it 

 will not be considered out of place if I say a few words 

 upon a very important subject to all who are fond of 

 good living viz., the proper method of converting a 

 fish into a palatable dish for the table. And as the 

 foregoing instructions, it is hoped, will render Mrs. 

 Glass's wise recipe "First catch your hare" unnecessary, 

 I shall now say a few words upon the proper method of 

 cooking a salmon in true Tweed style ; remarking, that 

 while your real fish epicure will permit no other accom- 

 paniment to his fresh salmon than a little of the salt 

 water in which it was boiled, lobster or crab sauce, or 

 parsely, butter, and a little anchovy sauce, are decided 

 improvements to the eriox, as it is by no means so rich 

 and highly flavoured a fish as the former. 



The first part of the process, then, ought to com- 

 mence with the fisher at the water-side, if it is desired 

 to serve up a fish in the first style of art, and in the 

 highest degree of perfection. Immediately on a salmon 



