MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Settler's Dried Salmon
 Categories: Preserved, Fish, Dried, Historical, Salmon
      Yield: 1 info file
 
           Salmon
 
  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,
  without 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.
  
  Recipe by The Canadian Settler's Guide, 1855

  Shared by: Sharon Stevens.

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