The Epicure's Almanac or Diary of Good Living
April 13th : BROILED SALMON
Cut the quantity required from the fish in slices of an inch and a half thick, wipe them perfectly dry with a cloth, and sprinkle a very small quantity of salt over theslices. Rub clean writing paper over with Florence oil, and fold up each slice of salmon separately; see that your fire be clear, the grid iron quite hot, and its bars some six inches from the fire; turn the fish every minutes, and twenty will be sufficient for the dressing. Take off the paper envelopes before sending to table; serve with shrimp or anchovy sauce, Indian soy, Cayenne, and a fresh lemon .