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SALMON (a la Milanaise)

Take three or four slices of salmon, not over thick; split each one into halves, and take away the skin and bone. Dip the cutlets into sherry, lay them between sheets of buttered or oiled writing-paper which have been rubbed lightly with freshly-cut garlic, and twist the edges securely. Broil gently over a clear fire, and serve on a hot dish. Send to table with the fish a sauce prepared as follows. Take two filleted anchovies and put them into a saucepan with a slice of fresh butter, two or three young onions finely minced, and a table-spoonful of minced mushroom. Stir these over the fire till the onions begin to turn yellow, then dredge over them a table-spoonful of flour, pour in a quarter of a pint of stock, and add a table-spoonful of chilli vinegar, a spoonful of mixed mustard, a little salt and cayenne, and half a glassful of sherry. Simmer the sauce till it is smooth and thick, stir in two spoonfuls of bruised capers, boil a minute or two longer, and serve. Time to broil the salmon, fifteen to twenty minutes, according to thickness.