Modern cookery for private families

Chapter V.) It appears to us that the skin should be stripped from any

fish over which the sauce is poured, but in this case it is not customary.

CRIMPED SALMON.

Cut into slices an inch and a half, or two inches thick, the body of a salmon _quite newly caught_; throw them into strong salt and water as they are done, but do not let them soak in it; wash them well, lay the...