If you are ever so lucky as to catch a salmon, where incontinently you can proceed to cook him - that is to say, in the wilderness, within ten yards of the door of your own shantee, with the fire burning and the pot boiling - good.

Stun him by a heavy blow on the head; crimp him by a succession of cuts on each side, through the muscle, quite down to the back-bone, with a very sharp knife, in slashes parallel to the gill cover. Then place him for ten minutes in a cold spring, or under the jet of a waterfall. Meanwhile, keep your pot boiling, nay, screeching with intense heat, filled with brine strong enough to bear an egg. Therein immerse him, having cut out the gills, open the belly, and wash the inside; boil him at the rate of seven minutes and a half to the pound; dish him, and serving him with no sauce, save a tureenful of the water in which he has been boiled, proceed to eat him, with no other condiments than a little salt and the slightest squeeze of a lemon. I do not object to cucumber sliced very fine, with a dressing of oil, three tablespoonfuls to one of vinegar, salt and black pepper to taste; but I regard green peas, or any vegetable, with this grand fish, as a Cockney abomination.