BROILED SALMON

Cut several slices of fresh salmon; soak them an hour in a mixture of sweet-oil, chopped parsley, and shalots minced fine, with salt and pepper. Then take each slice with the seasoning on it, and wrap it in buttered paper. Broil the slices on a gridiron. When thoroughly done, take off the paper, and serve up the salmon with melted butter and capers.

Any other large fish may be dressed like salmon.