How to Cook Fish

by Myrtle Reed

BOILED SALMON À LA WALDORF

Boil a large piece of salmon in salted and acidulated water, seasoned with herbs and spice. Drain and keep warm. Add two cupfuls of the liquid in which the fish was cooked, one wineglassful of white wine, and two anchovies rubbed to a paste. Boil for fifteen minutes, then add in small bits a tablespoonful of butter. Serve the sauce separately.

SALMON WITH OYSTER SAUCE

Boil two pounds of fresh salmon in salted and acidulated water to cover, with a chopped onion, two cloves, eight pepper-corns, and a small bunch of parsley. Drain, and serve with Oyster Sauce.

SALMON CUTLETS WITH OYSTER SAUCE

Boil large slices of salmon in salted water until done. Fry a small onion, chopped, in oil, add four dozen oysters, cut small, two tablespoonfuls of flour, the liquor drained from the oysters, two teaspoonfuls of sugar, and pepper, salt, and anchovy essence to season. When thick, take from the fire, add the beaten yolks of four eggs, and reheat but do not boil. Pour the sauce into a platter, and cool. Lay the slices of salmon on the sauce, brush with egg, sprinkle with crumbs and brown in the oven.

SALMON À LA SUPRÊME

Boil a salmon in court-bouillon with wine, drain, cool, skin, and serve with Tartar Sauce.

MAYONNAISE OF SALMON

Cook fresh salmon in a court-bouillon, drain, cool, skin, and serve with Mayonnaise.