The middle slice of salmon is the best.  Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot salted water.  When done, unwrap with care, and lay upon a hot dish, taking care not to break it.  Have ready a large cupful of drawn butter, very rich, in which has been stirred a tablespoonful of minced parsley and the juice of a lemon.  Pour half upon the salmon and serve the rest in a boat.  Garnish with parsley and sliced eggs.

BROILED SALMON.

Cut slices from an inch to an inch and an half thick, dry them in a cloth, season with salt and pepper, dredge them in sifted flour, and broil on a gridiron rubbed with suet.

Another Mode.—­Cut the slices one inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, envelop them in it with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce.  When higher seasoning is required, add a few chopped herbs and a little spice.

FRESH SALMON FRIED.

Cut the slices three-quarters of an inch thick, dredge them with flour, or dip them in egg and crumbs; fry a light brown.  This mode answers for all fish cut into steaks.  Season well with salt and pepper.

SALMON AND CAPER SAUCE.

Two slices of salmon, one-quarter pound butter, one-half teaspoonful of chopped parsley, one shallot; salt and pepper to taste.

Lay the salmon in a baking dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; place it in the oven and baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it and serve.  Salmon dressed in this way, with tomato sauce, is very delicious.

BROILED SALT SALMON OR OTHER SALT FISH.

Soak salmon in tepid or cold water twenty-four hours, changing water several times, or let stand under faucet of running water.  If in a hurry, or desiring a very salt relish, it may do to soak a short time, having water warm, and changing, parboiling slightly.  At the hour wanted, broil sharply.  Season to suit taste, covering with butter.  This recipe will answer for all kinds of salt fish.

PICKLED SALMON.

Take a fine, fresh salmon, and, having cleaned it, cut it into large pieces, and boil it in salted water as if for eating.  Then drain it, wrap it in a dry cloth, and set it in a cold place till next day.  Then make the pickle, which must be in proportion to the quantity of fish.  To one quart of the water in which the salmon was boiled, allow two quarts of the best vinegar, one ounce of whole black pepper, one nutmeg grated and a dozen blades of mace.  Boil all these together in a kettle closely covered to prevent the flavor from evaporating.  When the vinegar thus prepared is quite cold, pour it over the salmon, and put on the top a tablespoonful of sweet oil, which will make it keep the longer.