Have two quarts of water boiling in a stewpan, with half a pound of
salt, in which place two slices of crimped salmon (if more than two
required, put more water in proportion), boil them quickly for a quarter
of an hour or twenty minutes; try the bone in the centre, and if it
leaves easily, the fish is done; avoid leaving the fish in water after
it is done, as it destroys its aroma; but if not ready, cover it over
with a wet napkin, and stand it in the hot closet; dish on a napkin, and
serve either lobster or shrimp sauce with it. (See Nos. 68 and 73.)