Wipe your fish with a damp cloth, but do not lay it in water. Rub with a little salad oil and sprinkle with salt and pepper. Lay in a baking-pan and dash over it a cupful of boiling water in which two tablespoonfuls of butter have been melted. Bake, covered, basting every fifteen minutes. When done transfer to a hot platter and set in the open oven while you thicken the gravy left in the pan with corn-starch wet with cold water, and season it with lemon juice and a dash of onion juice. A little tomato catsup is an improvement. Boil up once and pour into a gravy-boat. Send to the table with the salmon, which may be garnished with sprigs of parsley.
Clean and wash the fish. Choose a large fine one for this purpose. Lay it on the grating of your bakepan, dredge with salt and pepper, butter well and dredge with flour. Put into a hot oven, and when the flour begins to brown, baste with butter, water and lemon juice. Cook twelve minutes to the pound, remove, and serve with oyster sauce.
Have your fishmonger take out the backbone when he has split the fish lengthwise, also have him extract every other bone he can get out without tearing the flesh too much. Marinade for an hour in a bath of olive oil and lemon juice. Cover the grating of your bakepan with thin shavings of salt pork, lay the fish upon this, skin-side downward, wash with melted butter, bake, covered, half an hour, baste and cook ten minutes more. Serve with Hollandaise sauce'.
Clean and wash, wipe dry, and go all over it, inside and out, with melted butter and lemon juice. Lay upon the grating of your bakepan, pour in a little boiling water, not quite touching the fish, and bake twelve minutes to the pound, basting twice with butter and twice with the water in the pan below.
Keep hot in heated dish, covered, set over boiling water while you strain the gravy left in the pan, add to it a cupful of hot milk (half cream, if you can get it) scalded with a pinch of soda, thickened with a white roux of butter cooked with flour, and seasoned with paprika, salt and a little minced parsley. Pour over the fish, let it stand three minutes over hot water and serve.
Clean with care, roll in peppered and salted flour; set on ice for an hour, and fry immediately in deep fat to a golden-brown. Have a mat of folded and heated tissue paper fringed at the ends, and lay the drained fish upon it. Eat at once.
Lift the projecting "wings" of the upper shell, and cut or pull off the "feathers" you will find under them. Next trim off the tail, or flap, or "apron," a round piece of softer shell on the under side of the upper.
Wash quickly and cook without delay lest they die on your hands.
Wash with butter, sprinkle with salt and cayenne pepper, lay within a reversible wire broiler, and cook over clear coals ten minutes, turning twice to broil both sides.
Serve upon thin slices of buttered toast.