Crimped Salmon
Let two quarts of water be boiling in a stew-pan with two ounces of salt, lay in two slices of salmon (if more salmon is required add more water), boil quickly for fifteen or twenty minutes. Try the bone in the middle, and if it leaves easily, the fish is ready. Do not leave the fish in the water, as it spoils it. To keep a nice red colour, skim the water while boiling. If it has to be kept, owing to the dinner being later, put a hot wet cloth over it and set it in a warm cupboard. Serve with shrimp or lobster sauce.