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Salmon, Cured or Salted

Split open and bone the fish. Wipe it with a soft cloth, sprinkle salt over it, and leave it for twenty-four hours. Pour off the liquor, wipe the fish dry, cut it into pieces of a convenient size, rub these well with pounded saltpetre, and pack closely in a pot, with salt between the layers. If the salt is not dissolved in three or four days make a strong brine, and pour it, when cold, over the fish, which must be kept covered with the liquor.