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Salmon Cutlets, Broiled

Salmon cutlets are cut out of the middle or large end of the fish. Clean the salmon, scrape off the scales, and cut from the fish slices half an inch thick. Leave the skin on. Dip the cutlets in clarified butter, sprinkle pepper and salt over them, lay them on a hot gridiron, and broil gently over a clear fire. Turn them over every three or four minutes till they are done. Serve on a hot dish, with a little piece of butter upon each cutlet. No sauce is required, but if it is preferred, lobster or crab sauce may be sent to table in a tureen; or a sauce may be prepared as follows. Take a quarter of a pint of good gravy. Mix with it a tea-spoonful of vinegar, a tea-spoonful of essence of anchovy, half a tea-spoonful of Harvey's Sauce, and a tea-spoonful of finely-minced mixed pickles. Boil the sauce, thicken with a little flour, and serve. Time to boil the fish, fifteen to twenty minutes, according to thickness. Sufficient, two large cutlets for five or six persons.