And a little of this care used in the broiling of smoked salmon
redeems it from the charred and uninviting dish it too often makes. It
is best to cut the salmon into small strips, wrap each strip in a
piece of buttered paper, and then broil over a clear fire. When done
remove the paper, and serve the fish on a piping hot dish, at once.
And if you want a sauce for it make one by cooking a minced onion in a
gill of vinegar and twice as much water, adding, as the onion shows
signs of tenderness, two ounces of fresh butter, four finely chopped
hard-boiled egg yolks, and a little chopped parsley.