Boiled Salmon
Bleed the fish the moment it is taken by cutting its gills, and across its sides, in a slanting direction at every two inches. Hold it by the tail for a few minutes in the stream, moving it so as to encourage the flow of blood. Put the pot, filled with cold spring water, on a brave fire, so that it may heat while you are cleaning and scaling the fish. Divide into slices through the backbone, where the slashes have already been made. When the water boils, add a large bowlful of salt, and when it has recovered its heat and is screeching hot, throw in the pieces of salmon, the largest first, allowing the water to recover its temperature after each. For fish under nine pounds, allow ten minutes, and one minute more for every additional pound. Serve with a little of the brine strengthened with anchovy sauce, or make a white gravy of flour and butter, as heretofore directed. Save the brine for future use.