Boil a small salmon in salted and acidulated water. Take up carefully and reduce the liquid by rapid boiling to two cupfuls. Cook together one tablespoonful 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 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 wineglass full 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.
BAKED SALMON
Rub a small cleaned salmon with olive-oil, sprinkle with salt and pepper, put into a buttered baking-pan, and add one cupful of boiling water and two tablespoonfuls of butter. Baste every ten minutes until done. Take up the fish and keep it warm. Thicken the gravy with a teaspoonful or more of cornstarch mixed with a little cold water. Season with grated onion, lemon-juice, and tomato catsup.
STUFFED SALMON
Clean, bone, and parboil a small salmon. Rub the inside with salt, pepper, and grated nutmeg. Stuff with chopped oysters, minced parsley, and seasoned crumbs. Fold together, put into a buttered baking-dish, and bake for half an hour, basting with its own dripping.
SALMON MAYONNAISE WITH CUCUMBERS
Steam salmon steaks until tender, remove the skin, and cool. Cover with thinly sliced cucumbers, mask with [Mayonnaise], and serve with a border of lettuce leaves and sliced hard-boiled eggs.