Place two pounds of very fresh salmon in a fish-kettle, completely cover with cold water, season with a handful of salt, add one medium-sized, sliced onion, half a wine-glassful of white vinegar, eight whole peppers, two cloves, and two parsley-roots. Range the kettle on a brisk fire. Five minutes after coming to a boil the salmon will be sufficiently cooked. Remove from the kettle, drain it welt; dress on a hot dish with a folded napkin, nicely decorate with parsley-greens all around the salmon, and serve with a pint of hot oyster sauce (No. 101) separately.

The necessary time to cook the above to perfection, from beginning to end, will be thirty-five minutes.

7. Salmon Colbert

Proceed as for No. 6, and serve with three-quarters of a pint of Colbert sauce (No. 102), also four plain boiled potatoes served separately, and cut in quarters.

8. Salmon A La Genoise

To be prepared the same as (No. 7), garnishing with four clusters of mushrooms - four mushrooms on each cluster - and six cooked crawfish instead of the boiled potatoes. Serve with half a pint of Genoise sauce (No. 164) separate.