To Boil Salmon

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By F. Marian McNeill

Published 2015

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(Meg Dods’s Recipe)


Scale or clean the fish without any unnecessary washing or handling, and without cutting it too much open. Have a roomy and well-scoured fish-kettle, and if the salmon be very large and thick, when you have placed it on the strainer and in the kettle, fill up and amply cover it with cold spring water, that it may heat gradually. Throw in six ounces of salt to a gallon of water. If only a jole