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SALMON, BOILED, PLAIN (M. Soyer's way)

"I prefer always dressing this fish in slices from an inch to two inches in thickness, boiling it in plenty of salt and water about twenty minutes; the whole fish may be boiled, or the head and shoulders of a large fish, but they require longer boiling. Salmon cats firmer by not being put into the water until boiling. Dress the fish upon a napkin, and serve with lobster sauce, shrimp sauce, or plain melted butter in a boat with fresh sprigs of parsley boiled a few minutes in it. A salmon weighing about ten pounds will require an hour's gentle boiling; a head and shoulders weighing six pounds half an hour."