Ingredients
- six pounds should cook half an hour after the water boils
Directions
1
Purchase a thick slice, cut through the body or tail-piece which is considered the richest, wrap it in a flannel cloth and lay in cold water with salt in it. A piece weighing six pounds should cook half an hour after the water boils.
2
TO BOIJ. SALMON.
3
Clean a salmon in salt and water, allow twenty minutes for boiling every pound ; wrap in a floured cloth and lay in a kettle while the water is cold, make the water very salt, and skim it well. In this respect it requires more care than any other fish.
By Mansfield, W. H., & co., Putnam, Conn., pub. [from old catalog] ·
Recipe sourced from
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