BROILED SALMON STEAKS—II
Sprinkle with pepper and salt, dredge with flour, and broil, basting with melted butter as required. Spread with melted butter, or with Maître d'Hôtel Sauce.
Sprinkle with pepper and salt, dredge with flour, and broil, basting with melted butter as required. Spread with melted butter, or with Maître d'Hôtel Sauce.