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Small fish require a hot, clear fire; large ones, a more moderate one, that the outside may not be burned before the inside is done. Cook always with the skin-side down at first, and broil to a golden brown, this requiring, for small fish, ten minutes; for large ones, from ten to twenty, according to size.
Take a large fat head, and lay it in water to take out the blood; boil it whilst the bones will come out; season it with nutmeg, pepper and salt; then wrap it up round with a large lump of forc'd-meat made of veal; after which wrap it up tight in a veal kell before it is cold, and take great care that you don't let the head break in two pieces; then bind it up with a coarse inkle, lay it upon an earthen dish, dridge it over with flour, and lay over it a little butter, with a little water in the dish; an hour and a half will bake it; when it is enough take off the inkle, cut it in two length ways, laying the skin-side uppermost; when you lay it upon your dish you must lay round it stew'd pallets and artichoke-bottoms fry'd with forc'd-meat-balls; put to it brown gravy-sauce; you may brown your sauce with a few truffles or morels, and lay them about your veal.
Cut six tomatoes in half, sprinkle with a little sugar, season on both sides with salt, pepper and a little flour, and put them into the pan with skin-side down to cook partially, then turn them once; they must cook over a slow fire.
Use regular pickling salt coarse-grained and lively. Spread it an inch thick upon clean wood a broad shelf, box bottom, or something similar. Rub the meat well over with salt, and then lay it neatly, skin-side down, upon the salt layer, spread more salt on top, and put on another layer of meat. Put sides together, likewise hams and shoulders.
In either case, lay in tepid water skin-side up, and soak all night. If the skin is down, the salt, instead of soaking out, settles against it, and is retained. Change the water in the morning, and soak two or three hours longer; then, after scraping and cleaning thoroughly, put in a kettle with tepid water enough to well cover it, and set it where it will heat to the scalding-point, but not boil.
You must be a calf's head with the skin on, split it and lay it in water, take out the tongue and eyes, cut off the groin ends, then tie it up in a cloth and boil it whilst the bones come out; when it is enough lay it on a table with the skin-side uppermost, and pour upon it a little cold water; then take off the hair and cut off the ears; mind you do not break the head in two, turn it over and take out the bones; salt it very well and wrap it round in a cloth very tight, pin it with pins, and tie it at both ends, so bind it up with broad inkle, then hang it up by one end, and when it is cold take it out; you must make for it brown pickle, and it will keep half a year; when you cut it, cut it at the neck.
And he praised the father of men, that the very backslidings of those he loved had brought about their repentance and uplifting. "Here I am!" he cried as he entered the house. "I hae seen the lassie ance mair, and she's better and bonnier nor ever!" "Ow ay; ye're jist like a' the men I ever cam across!" rejoined Marion smiling; " easy taen wi' the skin-side!"
While on the march the skins for the bed are usually spread over the top of the loaded sledge, and then the whole is securely lashed down with seal-skin thongs. It is the invariable custom to turn the fur-side of the skins up, because it is easy enough to beat the snow from the hair, while it might thaw and make the skin-side wet.
The party tarried here long enough to secure from the Indians a tolerably correct description of the river upon which they were about to embark. One of the chiefs drew upon the skin-side of a buffalo robe a sketch of the Columbia. And this was transferred to paper and put into the journal. That volume adds here: "Having completed the purposes of our stay, we now began to lay in our stores.
Cold salmon, or that put up unspiced, is nice done in this way. The eggs can be omitted, but it is not as good. If cream is plenty, use part cream. Any cold boiled fresh fish can be used in this way. Soak over-night, the skin-side up. In the morning wipe dry, and either broil, as in general directions for broiling fish, page 133, or fry brown in pork fat or drippings.
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