Mayonnaise of Salmon

Boil a pound of salmon, and when cold, cut it up into pieces about two inches long, by one inch wide, and half an inch thick; and use them to prepare and finish a mayonaise in the manner indicated in the foregoing case.

Note.—The remains of salmon, turbot, brill, or soles, may be used, as a matter of economy, for any of the foregoing purposes.