FISH WITH HORSERADISH SAUCE

Clean three pounds of fresh salmon, bone, salt and let stand several hours. Place in fish kettle with boiling salt water (one teaspoon of salt to one quart of water), and let boil one-half hour or until well cooked. Lift out carefully, place on hot platter and pour over one-fourth cup of melted butter and sprinkle well with one tablespoon of
parsley. Serve in a separate bowl the following sauce; a large spoonful with each portion of fish: Peel one-half pound of horseradish root, grate and mix well with one pint of cream beaten stiff. The fish must be hot and the sauce cold.