Salmon is best cut in slices an inch thick and grilled in the ordinary way (see No. 5), basting it with a little butter. A slice of salmon tastes still better when it is wrapped up in a piece of well-oiled paper, and cooked on the gridiron in the paper. The fire must be very clear. Pepper and salt the slice of salmon before grilling it. Grilled salmon does not require any sauce such as lobster sauce, but Tartar sauce should be served with it, as well as dressed cucumber. (See Cucumber, Dressed.) (See Tartar Sauce.) Another nice sauce with grilled salmon, especially for breakfast, when cucumber is undesirable, is pickle sauce. (See Pickle Sauce).

Pickled Salmon

Put the remains of a boiled salmon into a pie-dish, removing the big bones first, with a liquor composed of two-thirds of the water in which the salmon was boiled, and one-third vinegar. Add to, say, two pounds of salmon, a teaspoonful of whole peppercorns. Let the liquor thoroughly cover the fish. Make it hot through in the oven, and then let it get cold. Serve in the liquor with a few sprigs of fennel. A bay-leaf or two may be added to the pickle. Skim the liquor after it gets hot. This quantity of vinegar will be found quite sufficient. English vinegar of a dark colour is better than the so-called white wine vinegar.