Broiled Salmon

Take slices of salmon, and half an hour before cooking sprinkle over them a little cayenne pepper, salt, lemon juice, and salad oil; grease the gridiron with a piece of pork; wrap the fish in buttered paper to prevent burning; serve with any sauce suitable for fish.

Boiled Salmon

A piece of six pounds should be rubbed with salt, tied carefully in a cloth, and boil slowly for three-quarters of an hour. It should be eaten with egg or caper sauce. If any remains after dinner, it may be placed in a deep dish, a little salt sprinkled over, and a teacup of boiling vinegar poured upon it. Cover it closely, and it will make a nice breakfast dish.

How To Broil Salmon

The steaks from the center of the fish are the best; sprinkle with salt and pepper, spread on a little butter, and broil over a clear but slow fire.

Pickled Salmon

Soak salt salmon twenty-four hours, changing the water frequently; afterwards pour boiling water around it, and let it stand fifteen minutes; drain, and then pour on boiling vinegar with cloves and mace added.

Salt Salmon

Soak well in cold water; when fresh enough, put in a kettle with cold water enough to cover and set over a slow fire; boil gently not more than two minutes and then remove and drain; fry a little parsley in butter and turn over the fish, adding lemon juice as preferred.