Cut smoked salmon into strips, and broil it over a clear fire until it is hot through and well marked with the bars of the broiler. Transfer it to a hot plate which has been rubbed with a piece of lemon-peel, baste it liberally with butter, and squeeze over it the juice of a lemon.

Smoked Salmon

Soak over night, changing the water three times for warmer. In the morning rub hard to get rid of the smoke and rust, leave in ice-water half an hour, wipe dry, rub with olive oil and vinegar and broil over a clean fire. Pass sliced lemon with it.

Smoked Sprats

Butter a baking-pan lightly, lay in it smoked sprats, and leave them in the oven until they are smoking hot. Serve French mustard and pass lemon with them.