SALMON-FISHING. 373 



Soused Salmon. — Take a piece of boiled Salmon, and put it 

 in a pan with due proportions of salt, red pepper, vinegar, 

 Worcestershire sauce or walnut catsup, and salad-oil ; let it 

 stand five or six hours, and eat it cold ; it is very appetizing. 



To hake a GW&e.— Scale and wash it outside, but let no 

 water touch the inside. Score or notch it to the bone, season 

 it by rubbing the inside and the gashes with plenty of pepper 

 and salt, wrap it in a single envelope of buttered paper, and 

 then in a half-dozen folds of coarse straw paper ; saturate it 

 thoroughly in water, press it slightly between the hands, 

 and then lay it in a bed of hot coals and ashes, and cover it 

 up. A Grilse of three pounds should be left in about twenty 

 minutes, and one of four pounds five or ten minutes longer. 

 In serving it up, take off the paper covering, lay it on a flat 

 hot stone, and butter it while hot. Grilse are generally split 

 and broiled or planked like Shad. 



"Kippered Salmon" is excellent, especially for breakfast, 

 when one becomes somewhat satiated with fresh fish. The 

 canoe-men all understand the process of kippering fish. The 

 Salmon is split along the back, and the bone taken out ; it is 

 then thoroughly peppered and salted inside and out, and 

 spread out and pressed between two pieces of birch bark 

 laid on the ground ; if it is intended for immediate use, from 

 twelve to twenty -four hours is sufficient. It is then spread 

 open by means of flat slats of cedar, hung up by the tail, and 

 dried in the sun and air for a day or two. When one intends 

 taking kippered Salmon home with him, they should be taken 

 out of press, and salted a second time, and exposed to the sun 

 for at least a week or ten days. A dozen Salmon prepared for 

 me in this way by Peter Chamberlain, whilst at the Grand 

 Palls on the Nipissiguit last summer, were packed at Bathurst 

 in a box, with layers of birch bark between them, and were 

 brought home with my luggage in excellent condition. 



