Boiled Salmon with Oyster Sauce

Put two pounds of very fresh salmon in a fishkettle, completely cover it with
cold water, season with a handful of salt, add one medium-sized onion, one-half wineglassful
of white wine vinegar, eight or ten whole peppers, two cloves and two parsley
roots. Place the kettle over a brisk fire, and five minutes after coming to the boil
the salmon will be sufficiently cooked. Remove the fish from the kettle, drain it
well, dress it on a hot dish with a folded napkin, decorate with sprigs of parsley all
round the salmon, and serve with one pint of hot oyster sauce in a sauce-boat. The
necessary time to cook the above perfectly, from beginning to end, will be about
thirty-five minutes. Colbert sauce and cold boiled potatoes, cut into quarters, may
be substituted for the oyster sauce and parsley,