Devilled Salmon. Maltese Cross
½ pound smoked salmon, cut into strips half an inch wide and an inch long.
4 table-spoonfuls good beef gravy, seasoned with onion.
1 table-spoonful tomato or walnut catsup.
1 table-spoonful vinegar.
2 table-spoonfuls melted butter or best salad-oil.
1 teaspoonful made mustard.
Cayenne to taste.
Boil the salmon ten minutes in clear water. Have ready in a saucepan the gravy and seasoning, hot and closely covered, but do not let it boil. Lay the salmon for ten minutes more in the melted butter, turning it several times. Then put into the hot gravy, cover and simmer five minutes. Pile the fish upon a hot platter; pour the sauce over it, and serve with split Boston crackers, toasted and buttered.