PICKLED SALMON. Take a fine fresh salmon, and having cleaned it, cut it into large pieces, and boil it in salted water as if for eating. Then drain it, wrap it in a dry cloth, and set it in a cold place till next day. Then make the pickle, which must be in proportion to the quantity of fish. To one quart of the water in which the salmon was boiled, allow two quarts of the best vinegar, one ounce of whole black pepper, one ounce of whole allspice, and a dozen blades of mace. Boil all these together in a kettle closely covered to prevent the flavour from evaporating. When the vinegar thus prepared is quite cold, pour it over the salmon, and put on the top a table-spoonful of sweet oil, which will make it keep the longer. Cover it closely, put it in a dry cool place, and it will be good for many months. This is the nicest way of preserving salmon, and is approved by all who have tried it. Garnish with fennel. SMOKED SALMON. Cut the fish up the back; clean, and scale it, and take out the roe, but do not wash it. Take the bone neatly out. Rub it well inside and out with a mixture of salt and fine Havanna sugar, in equal quantities, and a small portion of saltpetre. Cover the fish with a board on which weights are placed to press it down, and let it lie thus for two days and two nights. Drain it from the salt, wipe it dry, stretch it open, and fasten it so with pieces of stick. Then hang it up and smoke it over a wood fire. It will be smoked sufficiently in five or six days. When you wish to eat it, cut off slices, soak them awhile in lukewarm water, and broil them for breakfast. TO BOIL HALIBUT. Halibut is seldom cooked whole; a piece weighing from four to six pounds being generally thought sufficient. Score deeply the skin of the back, and when you put it into the kettle lay it on the strainer with the back undermost. Cover it with cold water, and throw in a handful of salt. Do not let it come to a boil too fast. Skim it carefully, and when it has boiled hard a few minutes, hang the kettle higher, or diminish the fire under it, so as to let it simmer for about twenty-five or thirty minutes. Then drain it, and send it to table, garnished with alternate heaps of grated horseradish and curled parsley, and accompanied by a boat of egg-sauce. What is left of the halibut, you may prepare for the supper-table by mincing it when cold, and seasoning it with a dressing of salt, cayenne, sweet oil, hard-boiled yolk of egg, and a large proportion of vinegar. HALIBUT CUTLETS. Cut your halibut into steaks or cutlets about an inch thick. Wipe them with a dry cloth, and season them with salt and cayenne pepper. Have ready a pan of yolk of egg well beaten, and a large flat dish of grated bread crumbs.