Darne of Salmon
1 onion minced 2 carrots minced 2 tablespoons minced parsley 1 tablespoon peppercorns 1/2 teaspoon salt 3 tablespoons butter 1 pint claret 1 pint thin broth Darne of salmon is the middle cut, there are but two and sometimes three from a large fish. Lay in a stew-pan on a bed of vegetables, dredge with the salt and pour over this the claret and broth. Dot with the butter and cover with buttered paper. Bring quickly to a boil and simmer very gently for one hour. Place on a hot platter, remove the skin and serve with a Hollandaise Sauce.