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Salmon, Dried or Kippered, to Dress

An excellent relish for breakfast may be made with dried salmon, and it is specially valuable, as it can be used when other fish is not in the market. It may be dressed in two or three ways. No. 1.--Wash the salmon in cold water, wipe it with a soft cloth, and lay it on a hot gridiron over a clear fire. The inside of the fish should be placed to the fire first, and it should be turned over when it is half done. Lay it on a hot dish, butter it well, and serve hot. Or cut it into slices, and heat these through in the oven or before the fire. Serve with mustard sauce. No. 2.--Soak the salmon in water to remove some of the salt. Put the fish in a saucepan, cover with cold water, and let it simmer gently till it is done enough. It must not boil, or the flesh will be hard. Serve with egg sauce. No. 3.--Pull the skin off the salmon, and tear into flakes the thick part of the flesh. Pour boiling water over it, let it stand for three minutes, then drain it, and put it into a saucepan with as much milk as will moisten it. Let it simmer very gently for five or six minutes. Dredge a little flour over it, add a slice of fresh butter, stir the mixture for a few minutes, and serve very hot. If liked, newly-mashed potatoes can be mixed with the flaked salmon just before it is sent to table. No. 4.--Wash a salted salmon, let it lie in water for twenty-four hours, changing the water several times. Scale it, cut it into four parts, put these into a saucepan, cover with cold water, and set them on the fire. When the fish is half done, change the water, and simmer the pieces till they are tender. Drain them, put them into an earthenware dish, sprinkle cayenne, allspice, cloves, and mace over each piece, cover with vinegar, and let them remain for four or five hours. Serve cold for breakfast or tea.