Fish Recipes

~BOILED SALMON WITH SAUCE TARTARE

Scrape the skin of the fish, wipe,
and if you have no regular fish kettle with a perforated lid, tie in a
piece of cheesecloth and place gently in a kettle of boiling salted
water. Push the kettle back on the fire (where it will simmer gently,
instead of boiling hard) and cook, allowing about six minutes to the
pound. Remove carefully, drain, and chill. If the fish breaks and looks
badly take out the bones, flake, pile lightly on the platter and pour
the sauce over it. This may be a hot sauce Hollandaise or a cold sauce
tartare.

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