Sprinkle green parsley in bunches over it.
The French use the best salad-oil in this receipt, instead of butter.
Salmon Steaks or Cutlets (broiled).
Three or four slices of salmon.
1 table-spoonful melted butter.
½ cup drawn butter, thickened with browned flour, and seasoned with tomato catsup.
Pepper and salt to taste.
Rub the steaks with the butter, pepper and salt slightly. Broil upon a gridiron over a very clear fire, turning often, and rubbing each side with butter as it comes uppermost. When nicely browned, lay on a hot dish, and pour the sauce over them.
Salmon Cutlets en Papillote.
Dry and lay in melted butter ten minutes. Dust lightly with cayenne pepper, and wrap securely in well buttered or oiled white paper, stitching down the ends of each cover. Fry in nice dripping or sweet lard. They will be done in ten minutes, unless very thick. Have ready clean, hot papers, fringed at both ends. Clip the threads of the soiled ones when you have drained them free from fat, slip dexterously and quickly, lest they cool in the process, into the fresh covers, give the fringed ends a twist, and send up on a heated dish.