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Salmon, Devilled

Mix a spoonful of mustard with two spoonfuls of Lucca oil, one spoonful of essence of anchovy, and a pinch of cayenne. Cut some thin slices of kippered salmon, rub the mixture into them, and lay them on fired toast which has been seasoned rather highly with pepper or cayenne. Put the toast in a hot oven for a few minutes, and serve immediately. If liked, thin biscuits of any kind may be substituted for the toast. They must be soaked in Lucca oil, and toasted till crisp.