Boiled Salmon

Fennel gives boiled salmon a spicy zest.

Take a piece of the tail of a fresh salmon, put it into a fishkettle with some salt, fennel and spices in moderate quantities, one-half teacupful of vinegar, and sufficient boiling water to cover. Boil the fish until tender. Prepare a sauce with one pint of the cooking liquor of the fish, one wineglassful of white wine, two finely minced anchovies, and boil it until somewhat reduced; then mix with the sauce one ounce of the butter broken up into small pieces. Lay the salmon on a hot dish that has been covered with a folded napkin or napkins, garnish with sprigs of parsley, and serve with the sauce in a sauceboat.