baste with butter till they are quite brown, and serve with egg sauce. – Whitings, if large, are excellent in this way; and where there is no regular supply of fish, it will be found a great convenience.
DRIED SALMON. Cut the fish down, take out the inside and roe. After scaling it, rub it with common salt, and let it hang twenty-four hours to drain. Pound three or four ounces of saltpetre, according to the size of the fish, two ounces of bay salt, and two ounces of coarse sugar. Mix them well, rub it into the salmon, and lay it on a large dish for two days; then rub it with common salt, wipe it well after draining, and in twenty-four hours more it will be fit to dry. Hang it either in a wood chimney, or in a dry place, keeping it open with two small sticks. – Dried salmon is broiled in paper, and only just warmed through. Egg sauce and mashed potatoes may be eaten with it; or it may be boiled, especially the part next the head. An excellent dish of dried salmon may also be made in the following manner. Prepare some eggs boiled hard and chopped large, pull off some flakes of the fish, and put them both into half a pint of thin cream, with two or three ounces of butter rubbed in a tea-spoonful of flour. Skim and stir it till boiling hot, make a wall of mashed potatoes round the inner edge of a dish, and pour the above into it.
DRINK FOR THE SICK. Pour a table-spoonful of capillaire, and the same of good vinegar, into a tumbler of fresh cold water. Tamarinds, currants, fresh or in jelly, scalded currants or cranberries, make excellent drinks; with a little sugar or not, as most agreeable. Or put a tea-cupful of cranberries into a cup of water, and mash them. In the meantime boil two quarts of water with one large spoonful of oatmeal, and a bit of lemon peel; then add the cranberries, and as much fine Lisbon sugar as shall leave a smart flavour of the fruit. Add a quarter of a pint of sherry, or less, as may be proper: boil all together for half an hour, and strain off the drink.
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