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Salmon, En Court Bouillon

Finely slice one medium carrot, one onion, two branches celery and one leek; place in a saucepan with two quarts water, two branches parsley, one bay leaf, two cloves, one sprig thyme, one gill good vinegar, one tablespoon salt, half teaspoon white pepper, and boil on the range for fifteen minutes. Lift up with the skimmer, lay on a hot dish with a folded napkin over, remove the bones, decorate with a little parsley greens, and serve with a little melted butter separately.