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Broiled Salmon.

Ingredients.

Fennel Sauce. Salmon Cutlets. Salad Oil.

Method.

1. Cut out of the middle of a good salmon cutlets one inch in thickness. 2. Dry them (but do not press them) between the folds of a clean cloth. 3. Take some good salad oil and rub lightly over each side of the cutlet. 4. Sprinkle with pepper and salt. 5. Broil over a clear brisk fire. 6. Serve with caper or fennel sauce. French cooks often marinade salmon cutlets by steeping them in oil seasoned with fine herbs, &c., &c.

PRECAUTIONS.-A good clear fire, or broiling is impossible.

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