This way of cooking fresh salmon is a pleasant change from the ordinary modes of cooking it. Cut salmon into pieces one inch square; put the pieces in a stewpan with water, salt, white pepper, clove, mace, sugar, shallot and mustard mixed smoothly with vinegar. Let this boil up once and add tomatoes, parsley, and sherry. Let all simmer gently for three-quarters of an hour. Serve very hot, and garnish with dry toast cut in triangular pieces. This dish is good, very cold, for luncheon or breakfast.