(Directions for Cookery, 1851)
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 beefsteaks. Let the gridiron be clean and bright, and rub the bais 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 mode-rate 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.