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_.

Keep it at this point, but never let it boil a moment.

Let it cook in this way an hour: two will do no harm.

Remove every particle of bone and dark skin before serving, sending it to table in delicate pieces, none of which need be rejected.