Salmon, Plain

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Put the salmon, whether whole, in parts, or in slices, to boil in water with salt; but remember never to use vinegar when dressing salmon or trout, as that destroys both colour and flavour.


As soon as the fish is done, lift it out of the water to drain for a minute; dish it up on a folded napkin; garnish round with picked parsley, and serve with either of the following sauces: viz.,—lobster, shrimp, anchovy. Dutch, or green parsley sauce.

No. 200