Miss Leslie's New Cookery Book

Chowder of fresh codfish, halibut, sea-bass, or any other good fish, is made as above. Halibut requires a much larger portion of seasoning, and a little more pork. Though very large and therefore very profitable, it is in itself the most tasteless of all fish. Plain boiled halibut is not worth eating. SALMON.--In choosing a salmon, see that the gills are a fine red, the eyes full, the scales clear, and the whole fish stiff; the flesh being of the peculiar red known as salmon-color. Between the flakes is a substance called the curd, which gives it firmness. By keeping, this substance melts down and the flesh becomes soft. A salmon can only be eaten in perfection on the sea-coast where it was caught, and on the same day. To transport it any distance, it must be enclosed in a box, and well packed in ice. In America, salmon is found in the greatest perfection on the coast of Maine, in the Kennebec. Very fine ones are brought to Boston market. They also abound on the coasts of California and Oregon. The American salmon is much larger than those of Europe. It is so fine a fish that its own flavor is better than any that can be communicated except by the most simple sauce. It requires as much boiling as meat, that is, a quarter of an hour for every pound. It is in season from May till August or September. The lake salmon is good, but inferior to that of the ocean, in size, richness, and color. In boiling a large fish, to judge if it is done, draw up the strainer or fish-plate, and with a thin knife try if the flesh separates easily from the bone. If you can loosen it immediately, it is cooked enough. It injures a fish to let it get cool in the water. BOILED SALMON.--After carefully emptying the salmon, wash it very clean from the blood inside, and remove the scales. To preserve the fine color of the salmon, or to set the curd or creamy substance between the flakes, it