SALMON, Crimped.
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, and well skimmed; put in the fish, and simmer gently for ¼ hour, or rather more; should it be very thick, garnish the same as boiled salmon, and serve with the same sauces. Time.—¼ hour, more or less, according to size.
Note.—Never use vinegar with salmon, as it spoils the taste and colour of the fish.