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Broiled Salt Salmon or Halibut

If very salt freshen for an hour or two in cold water; if merely smoked and slightly salted, wash and cut in small pieces about an inch thick. Season well with pepper and salt, wrap each slice in tough paper well buttered. Twist the ends so the fish is inside a paper bag.

Put in a broiler and move over a clear coal fire for about eight minutes. Take the fish from the paper cases and pour over it a good egg sauce.-I. G. C.