It is customary to eat fish only at the commencement of the
dinner. Fish and soup are generally served up alone, before any of
the other dishes appear, and with no vegetable but potatoes; it
being considered a solecism in good taste to accompany them with
any of the other productions of the garden except a little horseradish,
parsley, &c. as garnishing.

In England, and at the most fashionable tables in America, bread
only is eaten with fish. To this rule salt cod is an exception.


TO BOIL FRESH SALMON

Scale and clean the fish, handling it as little as possible, and
cutting it open no more than is absolutely necessary. Place it on
the strainer of a large fish-kettle and fill it up with cold
water. Throw in a handful of salt. Let it boil slowly. The length
of time depends on the size and weight of the fish. You may allow
a quarter of an hour to each pound; but experience alone can
determine the exact time. It must however be thoroughly done, as
nothing is more disgusting than fish that is under-cooked. You may
try it with a fork. Skim it well or the colour will be bad.

The minute it is completely boiled, lift up the strainer and rest
it across the top of the kettle, that the fish may drain, and
then, if you cannot send it to table immediately, cover it with a
soft napkin or flannel several folds double, to keep it firm by
absorbing the moisture.