Blawn Fish

Obtain the fish—whiting, haddock or other white fish—as fresh as possible, clean and skin them, take out the eyes, cover the fish over with salt, immediately after which take them out and shake off the superfluous salt, pass a string through the eye-holes, and hang them up to dry in a passage, or some place where there is a current of air; the next morning take them off, just roll them lightly