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Cold Water To Cover:
Season salmon, add a little lemon juice and tie carefully in a neat 'parcel' of buttered paper. Put into cold salted water with a little lemon and oil in the water. Bring slowly to the boil, simmer gently and allow 10 minutes per Ib. Another way of cooking relatively small pieces of salmon is to bring the water to the boil as above, then remove the pan from the heat. Cover the pan tightly and leave the fish in the water until it is cold. This method is excellent if wishing to serve the fish cold, for there is no possibility of it being overcooked and dry.If your joint of beef is salted, soak for several hours in cold water, place in fresh cold water, bring to the boil gently and allow to simmer for 1 hour. Change the water. If beef is unsalted simply cover the meat with cold water. Add the peeled large onion, studded with the cloves, the quartered carrots, bay leaf and parsley to the meat. Bring to the boil and cook gently, allowing 20 minutes per Ib. and 20 minutes over.
Wash the sweetbreads in cold water. If frozen allow to defrost before cooking. Blanch the sweetbreads — this is done by putting them into a saucepan with cold water to cover, then bringing the water to the boil and throwing this away. The purpose is to whiten the sweetbreads. Season the stock or water, put in the sweetbreads and simmer for 45 minutes. Drain well and allow the sweetbreads to cool enough to handle. Remove the skin then coat with the beaten egg and crumbs and fry in hot fat until crisp and brown. Drain on absorbent paper. Garnish with sprigs of parsley and wedges of lemon.
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