From:
The Thorough Good Cook
Fish: 12. Crimped Salmon an Naturel
Have two
quarts of water boiling in a
stew-
pan, with six
ounces of
salt, in which place two slices of crimped
salmon; if more than two are wanted, a proportionate addition must be made to the water. Boil quickly for eighteen minutes; try the
bone in the middle, and if it leaves easily, your
fish is done; don't leave it soddening in the water after it is done, or it will lose its
aroma; but if you are not quite ready to dish it up, cover it with a wet unstarched
napkin and stand it in your hot-closet. Dish it up prettily garnished with fresh
parsley; but if I were you, I would dish it up neither on a starched napkin nor on paper. I don't like starch in a dissolved or sticky form. The fish looks quite as well on a strainer. Yon can serve either
lobster or
shrimp sauce
with it.
I have given one of the simplest recipes for dressing this
splendid fish, because, as a
rule, you will begin to eat salmon about the end of
April, and your taste will then be
innocent enough to enjoy it in its most
unadorned form. But if you dine out, or give dinners frequently during the
season, your palate will become more and more cloyed, until about the beginning of July you will get satiated with, and
sick of, salmon altogether.