Take out the bone and cut the flesh into slices. Season them with
cayenne and salt. Melt two ounces of butter that has been rolled in
flour, in a half pint of water, and mix with it two large glasses
of port wine, two table-spoonfuls of catchup, and two of soy. This
allowance is for a small quantity of salmon. For a large dish you must
proportion the ingredients accordingly. You may add the juice of a
large lemon. Mix all well. Then strain it and pour it over the slices
of salmon. Tie a sheet of buttered paper over the dish, and put it into
the oven.
You may bake trout or carp in the same manner.