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Boiled Salmon with Oyster Sauce

Put two pounds of very fresh salmon in a fishkettle, completely cover it with cold water, season with a handful of salt, add one medium-sized onion, one-half wine-glassful of white wine vinegar, eight or ten whole peppers, two cloves and two parsley roots. Place the kettle over a brisk fire, and five minutes after coming to the boil the salmon will be sufficiently cooked. Remove the fish from the kettle, drain it well, dress it on a hot dish with a folded napkin, decorate with sprigs of parsley all round the salmon, and serve with one pint of hot oyster sauce in a sauce-boat. The necessary time to cook the above perfectly, from beginning to end, will be about thirty-five minutes. Colbert sauce and cold boiled potatoes, cut into quarters, may be substituted for the oyster sauce and parsley.

Boiled Slices of Salmon with Piquant Sauce Cut five slices of salmon, each three-fourths of an inch thick, from the middle of the fish, wash and dry them well, and put them in a saucepan of hot fish broth mixed up with a small quantity of wine. When boiling move the pan to the side of the fire, place the lid on, and let the contents simmer gently for ten or twelve minutes. When cooked, remove the slices of salmon carefully, wipe them on a cloth, and arrange them in an upright position on a folded napkin on a hot dish; place a group of boiled potatoes at each side, a bunch of parsley at each end, and serve with a sauceboatful of piquant sauce.