½ pound smoked salmon, cut into narrow strips.
2 table-spoonfuls butter.
Juice of half a lemon.
Cayenne pepper.
Parboil the salmon ten minutes; lay in cold water for the same length of time; wipe dry, and broil over a clear fire. Butter while hot, season with cayenne and lemon-juice, pile in a “log-cabin” square upon a hot plate, and send up with dry toast.
Salt Cod an maître d’hôtel.
About a pound of cod which has been soaked over night, then boiled, picked into fine flakes.
1 cup milk.