How to Cook Fish

by Myrtle Reed

BROILED SALMON—III

Take three pounds of the tail part of the salmon, let it stand for six hours in a marinade of oil and lemon-juice, with minced parsley, two bay-leaves and a sprig of thyme. Drain and broil. Serve with Maître d'Hôtel Sauce to which a teaspoonful of chopped chives has been added.

SALMON BROILED IN PAPER

Season salmon steaks with pepper and salt, wrap in buttered paper, twisting the ends, broil and serve with Anchovy or Caper Sauce.