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Salmon, Crimped

Take two slices of crimped salmon, and place them in a stewpan in two quarts of boiling water, half a pound of salt being added. Simmer gently for a quarter of an hour or twenty minutes; try the bone in the centre, and if it leaves the flesh easily the fish is done enough. Remove the fish from the pan, the instant it is done enough--to allow it to remain longer destroys the aroma. If not ready, cover it over with a wet napkin, and stand it in the hot closet; then dish it on a napkin, and serve either lobster, tomato, or shrimp sauce with it.