Take a piece of salmon two inches in thickness, if for a small family; put it on a plate, tie it in a napkin and put both in a saucepan of boiling water in which is plenty of salt - four teaspoonfuls to each quart, and a tablespoonful of vinegar - boil twenty minutes; serve on a napkin; garnish with parsley and lemon, or slices of cucumber, with green Dutch sauce (see recipe) in a sauce-boat.