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      RECIPE TITLE "EIGHT WAYS TO COOK BOILED SALMON" from: "How to Cook Fish", by Olive Green

    BOILED SALMON WITH EGG SAUCE
    Tie a large chunk of salmon in mosquito netting and simmer until done in salted and acidulated water. Drain, skin, and, if possible, remove the bone. Serve with Drawn-Butter Sauce to which chopped hard-boiled eggs have been added.

    BOILED SALMON WITH GREEN SAUCE
    Boil a small salmon in salted and acidulated water. Take up carefully and reduce the liquid by rapid boiling to two cupfuls. Cook together] two tablespoonfuls each of butter and flour, add the reduced liquid, and cook until thick, stirring constantly. Take from the fire, add two tablespoonfuls of chopped capers, one tablespoonful of chopped parsley, the juice of a lemon, and one tablespoonful of butter. Pour over the fish and serve.

    BOILED SALMON STEAKS--I
    Wrap each steak separately in mosquito netting. Put into boiling water to which has been added a slice of onion, a bay-leaf, a blade of mace, four tablespoonfuls of tarragon vinegar, and a teaspoonful of salt. Simmer for twenty minutes, remove carefully, drain, and serve with any preferred sauce.

    BOILED SALMON STEAKS--II
    Boil the steaks slowly in salted and acidulated water to cover or in court-bouillon seasoned with wine. Serve with Hollandaise Sauce.

    BOILED SALMON STEAKS--III
    Cook the steaks in water to cover and add a celery root, a small bunch of parsley, salt and pepper to season, and a tablespoonful of vinegar. Strain the liquid, thicken with a tablespoonful each of butter and flour cooked together, pour over the fish, and serve.

    BOILED SALMON À LA PIQUANT
    Boil slices of salmon in court-bouillon seasoned with wine. Drain, garnish with parsley, and serve with Piquant Sauce.

    BOILED SALMON À LA WALDORF
    Boil a large piece of salmon in salted and acidulated water, seasoned with herbs and spice. Drain and keep warm. Add two cupfuls of the liquid in which the fish was cooked, one wineglassful of white wine, and two anchovies rubbed to a paste. Boil for fifteen minutes, then add in small bits a tablespoonful of butter. Serve the sauce separately.

    BOILED SALT SALMON
    Soak the fish over night, drain, rinse, and simmer for fifteen or twenty minutes. Season with pepper and butter and garnish with parsley.



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