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.

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