International Styles

Boiled Salmon Recipe

The middle slice of salmon is the best. Sew up cleanly in a mosquito net bag, and boil a ¼ of one hour to the pound in hot salted water. When finished, unwrap carefully, and place upon a hot plate, taking care not to break it. Have ready a big cup-ful of drawn butter, very rich, in which has been stirred a table spoonful of minced parsley and the juice of a lemon. Pour ½ upon the boiled salmon and serve the rest in a boat. Garnish with parsley and sliced eggs.




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