Put a great spoonful of butter into a frying-pan and when it hisses, add a minced carrot, an onion also cut small, and a stalk of celery cut into inch lengths. Add half a cupful of vinegar, four whole black peppers, four cloves, a bay-leaf, a sprig of pars-ley, and three pints of boiling water.

Cook, covered, for one hour, strain, pour the liquor into a fish-kettle, put in the salmon sewed up in coarse muslin, and boil twelve minutes to the pound.

You can use the same bouillon three times if it has not boiled away too much to cover the fish. Serve the salmon with a Bechamel Sauce (See Sauces), and garnish with nasturtium flowers, pars-ley, or cress.