Broiled Salmon
Wash carefully all traces of blood from the inside of the fish. Cut it into rather thick slices, or fillets. Dry them in a clean cloth, and dredge them with flour. Chalk the bars of the gridiron, or grease them with lard or suet, or the dripping of beef or veal, to prevent the fish from sticking. Let the fire be a bed of clear bright hot coals. Broil the slices well on both sides; and when done, transfer them to a hot dish, and lay a bit of fresh butter on each, and season them a little with cayenne.
Fresh codfish may be cut into steaks, and broiled as above.
Also halibut, or any other large fish.
Serve up shrimp or lobster sauce, with all cutlets or steaks of large fish.