Salmon Steaks. ✠
Dry well with a cloth, dredge with flour, and lay them upon a well-buttered gridiron, over clear hot coals. Turn with a broad-bladed knife slipped beneath, and a flat wire egg-beater above, lest the steak should break. When done to a light brown, lay in a hot dish, butter each steak, seasoning with salt and pepper, cover closely, and serve.