Salmon, oyster sauce.

lace two pounds of very fresh salmon in a fish-kettle, completely cover with cold water, season with a handful of salt, add one medium-sized, sliced onion, half a wine-glassful of white vinegar, eight whole peppers, two cloves, and two parley-roots. Range the kettle on a brisk fire. Five minutes after coming to a boil the salmon will be sufficiently cooked. Remove from the kettle, drain it well; dress on a hot dish with a folded napkin, nicely decorate with parsley-greens all around the salmon, and serve with a pint of hot oyster sauce (No. 101) separately.

The necessary time to cook the above to perfection, from beginning to end, will be thirty-five minutes.

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