Cover it closely, put it in a dry cool place, and it will be good
for many months.

This is the nicest way of preserving salmon, and is approved by
all who have tried it. Garnish with fennel.


SMOKED SALMON.

Cut the fish up the back; clean, and scale it, and take out the
roe, but do not wash it. Take the bone neatly out. Rub it well
inside and out with a mixture of salt and fine Havanna sugar, in
equal quantities, and a small portion of saltpetre. Cover the fish
with a board on which weights are placed to press it down, and let
it lie thus for two days and two nights. Drain it from the salt,
wipe it dry, stretch it open, and fasten it so with pieces of
stick. Then hang it up and smoke it over a wood fire. It will be
smoked sufficiently in five or six days.

When you wish to eat it, cut off slices, soak them awhile in
lukewarm water, and broil them for breakfast.


TO BOIL HALIBUT.

Halibut is seldom cooked whole; a piece weighing from four to six
pounds being generally thought sufficient. Score deeply the skin
of the back, and when you put it into the kettle lay it on the
strainer with the back undermost. Cover it with cold water, and
throw in a handful of salt. Do not let it come to a boil too fast.