No. 245 Saumon à la Beyrout.
Broil two slices, of salmon in oiled paper over a moderate fire; when they are done peel the skin from the edge and lay them on a dish without a napkin; have ready the following sauce: put one tablespoonful of chopped onions in a stewpan with one ditto of Chili vinegar, one of common vinegar, two ditto of Harvey sauce, two ditto mushroom catsup, and twenty tablespoonfuls of melted butter; let it reduce till it adheres to the back of the spoon, then add two tablespoonfuls of essence of anchovy and a small quantity of sugar, pour it over the fish and serve very hot.