Salmon is frequently dressed in this way at many fashionable tables, but must be very fresh, and cut into slices 2 or 3 inches thick. Lay these in cold salt and water for 1 hour; have ready some boiling water, salted, as for boiled salmon, and well skimmed; put in the fish, and simmer gently for 1/4 hour, or rather more; should it be very thick, garnish the same as boiled salmon, and serve with the same sauces.
Time.--1/4 hour, more or less, according to size.
Note.--Never use vinegar with salmon, as it spoils the taste and colour of the fish.
Time.--1/4 hour, more or less, according to size.
Note.--Never use vinegar with salmon, as it spoils the taste and colour of the fish.
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