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Salmon, Broiled

Take one or more slices of salmon, not more than half an inch thick. Rub them over with oil, and sprinkle a little pepper and salt over them. Rub a clean gridiron with fat, make it hot, and place the slices of salmon upon it over a clear fire. Turn the fish every five minutes till it is done enough, basting it occasionally with oil or butter. When the flesh leaves the bone easily on slight pressure the salmon is done enough. Place it on a dish, and send lobster, shrimp, or caper sauce to table with it. Time to broil, a quarter of an hour. Probable cost, salmon, 1s. to 1s. 4d. per pound when plentiful. Sufficient, one pound and a quarter for three persons.