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Salmon, Crimped, with Caper Sauce

Marinade your slices of salmon in a little olive-oil with salt and pepper. Three-quarters of an hour before you send up, broil them on both sides over a very slow fire. When they are done, take off the skin, and drain them on a clean towel to draw out all the oil. Dish them, and cover with caper sauce. Let it be understood that the gridiron must be on a slope, with a receptacle under the fore-feet to receive the oil, which if it fell into the fire would produce a smoke which would spoil the fish, and fill the kitchen, and a disagreeable odour would arise.