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.
![](../images/p200_salm.gif)
Salmon
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.