Evening Republican, Volume 17, Number 120, Rensselaer, Jasper County, 20 May 1913 — Boiled Salmon Steak. [ARTICLE]

Boiled Salmon Steak.

801 l a pint of broth or water with a small bunch of celery, half a teaspoonful of salt, quarter saltspoonful of pepper and a tablespoonful of vinegar. Cut the steaks in suitable pieces and put the fragments and bones in the boiling liquid. Place the salmon in a clean saucepan and strain the over it; cover and let boll briskly for ten minutes. Serve In a deep dish with the liquor instead of sauce. The full flavor and the richness of the fish are preserved in this dish.