Cut into slices an inch and a half, or two inches thick, the body of a salmon quite newly caught; throw them into strong salt and water as they are done, but do not let them soak in it; wash them well, lay them on a fish-plate, and put them into fast boiling water, salted and well skimmed. In from ten to fifteen minutes they will be done. Dish them on a napkin, and send them very hot to table with lobster sauce, and plain melted butter; or with the caper fish-sauce. The water should be salted as for salmon boiled in the ordinary way, and the scum should be cleared off with great care after the fish is in.
In boiling water, 10 to 15 minutes.