Home › The Principles of Cookery › SALMON, BOILED (another way)

SALMON, BOILED (another way)

Put on a fish-kettle with spring water enough to well cover the salmon you are going to cook, or the salmon will neither look nor taste well. Boil the liver in a separate saucepan. When the water boils, put in a handful of salt, take off the scum as soon as it rises, lay the fish in gently, draw it back at once, and keep it below boiling point till done. The time required will depend upon the thickness of the piece. Probable cost, 1s. to 1s. 4d. per pound when plentiful.