Broil two slices, of salmon in oiled paper over a moderate fire; when
they are done peel the skin from the edge and lay them on a dish without
a napkin; have ready the following sauce: put one tablespoonful of
chopped onions in a stewpan with one ditto of Chili vinegar, one of
common vinegar, two ditto of Harvey sauce, two ditto mushroom catsup,
and twenty tablespoonfuls of melted butter; let it reduce till it
adheres to the back of the spoon, then add two tablespoonfuls of essence
of anchovy and a small quantity of sugar, pour it over the fish and
serve very hot.