_Another Mode._--Cut the slices one inch thick, and season them with
pepper and salt; butter a sheet of white paper, lay each slice on a
separate piece, envelop them in it with their ends twisted; broil
gently over a clear fire, and serve with anchovy or caper sauce. When
higher seasoning is required, add a few chopped herbs and a little
spice.


FRESH SALMON FRIED.

Cut the slices three-quarters of an inch thick, dredge them with
flour, or dip them in egg and crumbs; fry a light brown. This mode
answers for all fish cut into steaks. Season well with salt and
pepper.


SALMON AND CAPER SAUCE.

Two slices of salmon, one-quarter pound butter, one-half teaspoonful
of chopped parsley, one shallot; salt and pepper to taste.

Lay the salmon in a baking dish, place pieces of butter over it, and
add the other ingredients, rubbing a little of the seasoning into the
fish; place it in the oven and baste it frequently; when done, take
it out and drain for a minute or two; lay it in a dish, pour caper
sauce over it and serve. Salmon dressed in this way, with tomato
sauce, is very delicious.


BROILED SALT SALMON OR OTHER SALT FISH.