To Boil Salmon

• To each gallon water, 8 oz. salt.
• Salmon, 2 t

To preserve the fine colour of this fish, and to set the curd when it is quite freshly caught, it is usual to put it into boiling, instead of into cold water. Scale, empty, and wash it with the greatest nicety, and be especially careful to cleanse all the blood from the inside. Stir into the fish-kettle eight ounces of common salt to the gallon of water, let it boil quickly for a