Smoked Salmon (Broiled). Maltese Cross
½ pound smoked salmon, cut into narrow strips.
2 table-spoonfuls butter.
Juice of half a lemon.
Cayenne pepper.
Parboil the salmon ten minutes; lay in cold water for the same length of time; wipe dry, and broil over a clear fire. Butter while hot, season with cayenne and lemon-juice, pile in a “log-cabin” square upon a hot plate, and send up with dry toast.