The salmon, like cod, must be quite fresh or it will not crimp. Cut the body into slices about two inches thick; have ready some salt and water in the proportion of three ounces of salt to a quart of water, with the smallest knob of salt-petre about the size of a nut; dip the salmon slices into this as they are cut, hold them for half a minute, and then rinse them in clear cold spring water, and lay them upon a dish; put a lump of butter well rubbed in flour into a stewpan; while the butter is melting sprinkle in a little salt and cayenne, and when the butter is on the simmer stir in half a pint of cream, keep stirring, and as it boils squeeze in the juice of a quarter of a lemon, and stir in a large teaspoonful of essence of anchovies; add a little more salt to taste.

Having boiled the crimped salmon slices in quick boiling water ten minutes, take them out and let them drain one minute, put them in a clean stewpan, and pour over the prepared cream and let it simmer ten minutes; it should not if possible be suffered to boil.

The lemon juice is sometimes deferred until the fish is removed from the cream, a minute's simmer is allowed, and it is then all poured over the salmon and sent very hot to table.