inced parsley
and onion. Dip large pieces of paper in oil and wrap carefully
around each slice, fastening firmly. Broil carefully and serve with
a Cream Sauce to which capers have been added.

SALMON STEAKS WITH PARSLEY SAUCE

Season salmon steaks, dip in melted butter, then in corn-meal,
and broil. Cook together two tablespoonfuls each of butter and
flour, add two cupfuls of cold water, and cook until thick, stirring
constantly. Take from the fire, season with salt and pepper, add
the juice of half a lemon and a tablespoonful of minced parsley,
and pour over the fish.

BOILED SALMON--I

Wash and wipe a small salmon, wrap in a cloth, tie securely and
put into the fish-kettle. Cover with cold water, add a handful of
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salt, and boil slowly until done. Cook together one tablespoonful
each of butter and of flour, add two cupfuls of boiling cream and
a tablespoonful of the water in which the fish is cooked. Cook until
thick, stirring constantly, season with salt and minced parsley,
pour over the fish, and serve.

BOILED SALMON--II

Chop together a carrot, an onion and a stalk of celery. Fry in
butter, add half a cupful of vinegar, four cloves, four pepper-corns,
a bay-leaf, a sprig of parsley, and six cupfuls of boiling water.
Boil for an hour, strain, cool, and boil the salmon in it. Serve
with any preferred sauce.

BOILED SALMON WITH EGG SAUCE

Tie a large chunk of salmon in mosquito netting and simmer until
done in salted and acidulated water. Drain, skin, and, if possible,
remove the bone. Serve with Drawn-Butter Sauce to which chopped
hard-boiled eggs have been added.

BOILED SALMON WITH GREEN SAUCE

Boil a small salmon in salted and acidulated water. Take up carefully
and reduce the liquid by rapid boiling to two cupfuls. Cook together
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two tablespoonfuls each of butter and flour, add the reduced liquid,
and cook until thick, stirring constantly. Take from the fire, add
two tablespoonfuls of chopped capers, one tablespoonful of chopped
parsley, the juice of a lemon, and one tablespoonful of butter. Pour
over the fish and serve.

BOILED SALMON STEAKS--I

Wrap each steak separately in mosquito netting. Put into boiling
water to which has been added a slice of onion, a bay-leaf, a blade
of mace, four tablespoonfuls of tarragon vinegar, and a teaspoonful
of salt. Simmer for twenty minutes, remove carefully, drain, and
serve with any preferred sauce.

BOILED SALMON STEAKS--II

Boi