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Salmon, Boiled

The middle cut of the salmon is the best. A whole salmon is seldom sent to table unless the party be large. Scrape the scales carefully, cut off the fins and gills, and cleanse the fish thoroughly from blood. Put as much cold water into the fish-kettle as will entirely cover the fish, and with it six ounces of salt to each gallon of water. Bring it quickly to the boil, and skim carefully; then put in the fish, and let it simmer gently; boil moderately fast, if it is a small fish and thick, until done enough. Take it up as soon as it is done, and if it is not immediately wanted lay it on a fish-strainer, and cover with hot cloths. If it is allowed to remain in the water after it is done enough the flavour will be spoilt; unless it is thoroughly done, it will be uneatable. In order to ascertain whether it is done enough, press the flesh lightly with the finger, and if it leaves the bone easily it is done. Serve on a neatly-folded napkin, garnish with lemon and parsley, horse-radish and fennel, or fennel and red currants, and send shrimp, lobster, parsley, anchovy, or Dutch sauce to table with it. A dish of sliced cucumber is usually served with boiled salmon. If lobster sauce is chosen, the salmon should be garnished with the coral. Time: experience alone can teach a cook how long to boil fish, as it varies so much in size and thickness; as a general rule, eight minutes per pound may be allowed for thick salmon, six minutes per pound for thin salmon. Probable cost, 1s. to 1s. 4d. per pound when in full season. Sufficient, one pound and a quarter for three persons.