Classic Poem

Red speckled trouts, the salmon's silver jole,
The jointed lobster and unscaly sole,
And luscious scallops to allure the tastes
Of rigid zealots to delicious feasts;
Wednesdays and Fridays, you'll observe from hence,
Days when our sins were doomed to abstinence.
GAY.

Put on a fish-kettle, with spring water enough to well cover the salmon
you are going to dress, or the salmon will neither look nor taste well
(boil the liver in a separate saucepan). When the water boils put in a
handful of salt, take off the scum as soon as it rises; have the fish
well washed, put it in, and if it is thick, let it boil very gently.
Salmon requires as much boiling as meat; about a quarter of an hour to a
pound of meat; but practice can only perfect the cook in dressing
salmon.

A quarter of a salmon will take as long boiling as half a one. You must
consider the thickness, not the weight.

Obs. The thinnest part of the fish is the fattest, and if you have a
"grand gourmand" at table, ask him if he is for thick or thin.

Lobster sauce and rye bread should be eaten with boiled salmon.