A recipe for making salmon waldorf: Marinate salmon steaks for an hour in lemon-juice. Cover with stock, add pepper, salt and minced parsley to season, and simmer slowly until done. Drain, thicken the sauce, add a tablespoonful of butter, and serve separately.
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 …