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.

Log in or register to write something here or to contact authors.