Boiled Salmon Recipe

Red speckled trouts, the _salmon's_ silver jole,

The jointed lobster and unscaly sole,

And luscious scallops to allure the tastes

Of rigid zealots to delicious feasts;

Wednesdays and Fridays, you'll observe from hence,

Days when our sins were doomed to abstinence.

GAY.

Put on a fish-kettle, with spring water enough to well cover the salmon

you are going to dress, or the salmon will neither look nor taste well

(boil the liver in a separate saucepan). When the water boils put in a

handful of salt, take off the scum as soon as it rises; have the fish

well washed, put it in, and if it is thick, let it boil very gently.

Salmon requires as much boiling as meat; about a quarter of an hour to a

pound of meat; but practice can only perfect the cook in dressing

salmon.

A quarter of a salmon will take as long boiling as half a one. You must

consider the thickness, not the weight.

_Obs._ The thinnest part of the fish is the fattest, and if you have a

"grand gourmand" at table, ask him if he is for thick or thin.

Lobster sauce and rye bread should be eaten with boiled salmon.