BROILED SALT MACKEREL—II
Freshen, wipe dry, and soak for an hour in [French dressing], made of three tablespoonfuls of olive oil, and one of lemon-juice or tarragon vinegar. Broil as usual.
BROILED SALT SALMON
Soak the salmon twenty-four hours in cold water, changing the water frequently. Drain, wipe dry, rub with butter, and broil over a clear fire. Serve with melted butter. Garnish with lemon quarters and parsley.
BROILED SMOKED SALMON
Rub with butter and broil with the flesh side nearest the fire. Serve on a hot platter with lemon quarters, melted butter, and parsley.
BROILED KIPPERED SALMON
Cut the salmon into strips, rub very lightly with butter, sprinkle with pepper, and broil as usual.