Broiled Salmon
Cut slices one and one-half inch thick and season with salt and pepper; lay each slice on a buttered piece of white paper, envelop it and twist the ends of the paper. Broil over a clear fire, gently, and serve with anchovy or caper sauce. A few chopped herbs and a little spice may be used if higher seasoning is desired. Or, cut slices one or one and one-half inch thick, dry in a cloth, salt, pepper and dredge them with flour and broil on a gridiron rubbed with suet.