Pickled Salmon. ( Salt. )
Wash the salmon in two or three waters, rubbing it lightly with a coarse cloth to remove the salt-crystals. Then soak over night in tepid water. Exchange this in the morning for ice-cold, and let the fish lie in the latter for three hours. Take it out, wipe dry, and cut in strips as directed in the foregoing receipt. Drop these, when all are ready, in a saucepan of boiling water, placed alongside of a kettle of pickle prepared as for fresh salmon. Beside these have your air-tight jars, covers laid in readiness, and when the salmon has boiled five minutes—fairly boiled, not simmered—fish out the pieces with your wire spoon, pack rapidly into your can; fill up with the boiling pickle from the other kettle, and seal instantly. In two days the pickled salmon will be fit for use, and is scarcely distinguishable from that made of fresh fish. It has the advantage of being always procurable, and of comparative cheapness, and in the country is a valuable stand-by in case of unexpected supper company.