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SALMON, SALTED (Norwegian fashion)

In the northern parts of the Continent salmon is salted just like beef and pork. Before cooking the salted fish, let it steep in cold water for forty-eight hours: the time may be shorter or longer, however, according to the size of the piece. Lay it in a stewpan, moisten with plenty of cold water, and bring it to the boiling point. Draw it back, keeping the fish covered; let it stand for ten minutes, then drain the salmon, place it on some boiled but not chopped spinach, pour some melted butter over, and send the fish to table. The spinach and melted butter may be served separately.