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Salmon and Green Peas

Take two pounds of salmon and cut it into three thick steaks, divide each steak into four pieces, lay them in an enamelled saucepan with a small spring onion, two sprigs of parsley, two sprigs of mint, a bay-leaf, and a pint of young green peas, and place over them a small cucumber cut into thin slices. Season with a little cayenne and salt, and add a scant half-pint of water, a glass of white wine, the juice of a lemon, a table-spoonful of vinegar, and a dessert-spoonful of moist sugar. Stew gently for three-quarters of an hour. Remove the onion, herbs, and bay-leaf. Dress the fish on a dish, garnish with the peas and cucumber, and pour the sauce over. Serve very hot with new potatoes.