Salmon Marinade Sauce

Cut any desired width slices from a medium sized salmon, in a manner to separate the bone at the joint, or about every half inch. Range them on a dish, besprinkle with vinegar and oil, season with salt, peppercorns, thyme, bay leaf, parsley leaves, cloves, mace, and a clove of garlic. Let them marinate in this for two hours, then range the slices on a fish kettle grater, and cover liberally with salt and the marinade; moisten with sufficient cold water to immerse the fish and thirty minutes before serving time, place it on the hot fire to bring the liquid to a boil, then move it aside and keep it at the same degree of heat, but without boiling for eighteen to twenty minutes. Dress the slices on a folded napkin with parsley leaves around; serve a separate sauceboat of lean marinade sauce (No. 496).