Salmon Steaks or Cutlets (Broiled)
Three or four slices of salmon.
1 table-spoonful melted butter.
½ cup drawn butter, thickened with browned flour, and seasoned with tomato catsup.
Pepper and salt to taste.
Rub the steaks with the butter, pepper and salt slightly. Broil upon a gridiron over a very clear fire, turning often, and rubbing each side with butter as it comes uppermost. When nicely browned, lay on a hot dish, and pour the sauce over them.