Split the salmon and take out the bone as nicely as possible,
without mangling the flesh. Then cut it into fillets or steaks
about an inch thick. Dry them lightly in a cloth, and dredge them
with flour. Take care not to squeeze or press them. Have ready
some clear bright coals, such as are fit for beef-steaks. Let the
gridiron be clean and bright, and rub the bars with chalk to
prevent the fish from sticking. Broil the slices thoroughly,
turning them with steak tongs. Send them to table hot, wrapped in
the folds of a napkin that has been heated. Serve up with them
anchovy, or prawn, or lobster sauce.
Many epicures consider this the best way of cooking salmon.
Another way, perhaps still nicer, is to take some pieces of white
paper and butter them well. Wrap in each a slice of salmon,
securing the paper around them, with a string or pins. Lay them on
a gridiron, and broil them over a clear but moderate fire, till
thoroughly done. Take off the paper, and send the cutlets to table
hot, garnished with fried parsley.
Serve up with them prawn or lobster sauce in a boat.