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Salmon, Kippered

This is a favourite breakfast dish in Scotland. After taking out the inside of the salmon, scale and split the fish; then rub it with common salt and Jamaica pepper, and let it drain for twenty-four hours. Mix together salt, coarse sugar, and a little saltpetre, and rub the fish well once or twice with this. Leave it in a tray to pickle for two days; then wipe and dry it, stretch it on sticks, and suspend it in the smoke of a wood or turf fire to dry. If less smoking is desired, the fish may be dried partly by the heat of a fire and the sun. Broil sufficiently to just warm through.