From:
The Thorough Good Cook
Fish: 16. Roast Salmon
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.