-Begin Recipe Export- QBook version 1.00.14

Title: Settler's Dried Salmon
Keywords: Preserves, salmon, dried, settler's guide, old method

Split the fish down and remove the back-bone; having gutted and scaled
it, wipe it dry, but do not wash it; lay it on a boards, and strew salt
on the inner side; let it lie for two days, turning it each day; then
wash the inside from the salt, string on a willow wand, and hang up up
in the sun and wind to dry for several days; smoke it, but not to much.

The Indians use but little salt in drying their fish, and smoke them
with the wood or bark of red cedar; but this fragrant wood is not
common, and other wood will answer.  Some merely dry them in the sun,
witout smoking.  Corn cobs burnt give a fine flavour either meat or
fish, and should be laid aside for such purposes.  When required for the
table, soak for a few hours in warm water, and boil or fry.

Origin:  The Canadian Settler's Guide, written in 1855

-End Recipe Export-

