How to Cook Fish

by Myrtle Reed

BOILED SALMON WITH GREEN SAUCE

Boil a small salmon in salted and acidulated water. Take up carefully and reduce the liquid by rapid boiling to two cupfuls. Cook together two tablespoonfuls each of butter and flour, add the reduced liquid, and cook until thick, stirring constantly. Take from the fire, add two tablespoonfuls of chopped capers, one tablespoonful of chopped parsley, the juice of a lemon, and one tablespoonful of butter. Pour over the fish and serve.

BOILED SALMON STEAKS—I

Wrap each steak separately in mosquito netting. Put into boiling water to which has been added a slice of onion, a bay-leaf, a blade of mace, four tablespoonfuls of tarragon vinegar, and a teaspoonful of salt. Simmer for twenty minutes, remove carefully, drain, and serve with any preferred sauce.

BOILED SALMON STEAKS—II

Boil the steaks slowly in salted and acidulated water to cover or in court-bouillon seasoned with wine. Serve with Hollandaise Sauce.

BOILED SALMON STEAKS—III

Cook the steaks in water to cover and add a celery root, a small bunch of parsley, salt and pepper to season, and a tablespoonful of vinegar. Strain the liquid, thicken with a tablespoonful each of butter and flour cooked together, pour over the fish, and serve.

BOILED SALMON À LA PIQUANT

Boil slices of salmon in court-bouillon seasoned with wine. Drain, garnish with parsley, and serve with Piquant Sauce.