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Salmon, Baked, with Caper or Tomato Sauce

Take two slices from the middle of a moderate-sized salmon. Wash them lightly in salted water, and dry them perfectly in a clean cloth. Sprinkle a little pepper, salt, and grated nutmeg over them, and, if liked, add a shallot or two or three spring onions finely minced. Place the slices of salmon side by side in a baking-dish, lay three ounces of butter in small pieces here and there upon them, and put the dish into a moderately-heated oven. Baste the fish frequently, and when it is done enough drain it, lay it upon a dish, pour a small portion of caper sauce or tomato sauce over it, and send more to table in a tureen. Tomato sauce is particularly to be recommended for salmon dressed in this way. Time to bake, about three-quarters of an hour. Probable cost, salmon, from 1s. per pound. Sufficient for five or six persons.