From: The Thorough Good Cook

Fish: 11. Slice of Crimped Salmon Broiled, with Caper Sauce.

Marinade or soak your slices of salmon in a little olive oil, with salt and pepper. Three-quarters of an hour before you send up, broil them on a very slow fire, on both sides. When they are done, take off the skins and drain them on a clean towel to draw out all the oil. Dish, and cover with the caper sauce. Let it be understood that your gridiron must be put on a slope, with a false bottom under the fore-feet to receive the oil, for if this should fall into the fire, the smoke would spoil the fish, besides filling the kitchen with stench.

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