Wash, trim and soak in cold salt water. Cover with cold water in a pot to which has been added one quarter cup of vinegar, a handful of pickling spice and salt. Boil water for four hoursmore or less untill the skin bubbles. It should skin easily in cold water. It is is difficult to skin, it has not cooked long enough and should be returned to the pot. Can be served hot or cold with mustard. A favourite lunch!!!
By: Sherry Bradford NBCG
recipe from "Kitchens & Camps of the Guide Outfitters of British Columbia"