No. 237 Saumon au naturel.
Put your fish in cold water (using a pound of salt to every six quarts of water), let it be well covered with water, and set it over a moderate fire; when it begins to simmer, set it on the side of the fire. If the fish weighs four pounds, let it simmer half an hour; if eight pounds, three quarters of an hour, and so on in proportion; dish it on a napkin, and serve lobster or shrimp sauce in a boat. (See those sauces, Nos. 68 and 73.)