Cook together two tablespoonfuls each of butter and
flour, add two cupfuls of cold water, and cook until thick, stirring
constantly. Take from the fire, season with salt and pepper, add
the juice of half a lemon and a tablespoonful of minced parsley,
and pour over the fish.
BOILED SALMON--I
Wash and wipe a small salmon, wrap in a cloth, tie securely and
put into the fish-kettle. Cover with cold water, add a handful of
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salt, and boil slowly until done. Cook together one tablespoonful
each of butter and of flour, add two cupfuls of boiling cream and
a tablespoonful of the water in which the fish is cooked. Cook until
thick, stirring constantly, season with salt and minced parsley,
pour over the fish, and serve.
BOILED SALMON--II
Chop together a carrot, an onion and a stalk of celery. Fry in
butter, add half a cupful of vinegar, four cloves, four pepper-corns,
a bay-leaf, a sprig of parsley, and six cupfuls of boiling water.
Boil for an hour, strain, cool, and boil the salmon in it. Serve
with any preferred sauce.
BOILED SALMON WITH EGG SAUCE
Tie a large chunk of salmon in mosquito netting and simmer until
done in salted and acidulated water. Drain, skin, and, if possible,
remove the bone.
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