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Salmon, Braised

Take a thick slice of salmon, weighing a little more than three pounds, wash it in salted water, and dry it in a cloth. Fold it in oiled paper, place it on a drainer over a saucepan of fast-boiling water, and let it steam until done enough. Drain it, and pour over it a sauce prepared as follows. Bruise a table-spoonful of capers, and stir them into half a pint of good melted butter. Add a tea-spoonful of anchovy, a tea-spoonful of mixed mustard, two tea-spoonfuls of soy, and a pinch of cayenne. Simmer the sauce gently for three or four minutes, add a glassful of sherry, and a dessert-spoonful of lemon-juice, and serve. Time to steam the salmon, three-quarters of an hour. Probable cost, salmon, 1s. to 1s. 4d. per pound when plentiful.