Get a sufficient quantity of salmon in one piece, remove
the bones, and cut it in pieces the size of an egg ; sprinkle
sufficient salt and pepper over, with a handful or two of
parsley chopped fine, and let them remain for about an
hour, then pass them on skewers with a bay-leaf between
each piece, put them before a moderate fire, and turn until
they are nicely browned ; dish up tastefully, with some
parsley and one or two lemons cut in quarters round them,
and serve hot. Other fish may be cooked in the same way.
 
 
 

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