From:
The Thorough Good Cook
Fish: 11. Slice of Crimped Salmon Broiled, with Caper Sauce.
Marinade or soak your slices of
salmon in a little
olive oil, with
salt and
pepper. Three-quarters of an hour before you send up,
broil them on a very slow fire, on both sides. When they are done, take off the
skins and drain them on a clean
towel to draw out all the
oil. Dish, and cover with the
caper sauce. Let it be understood that your
gridiron must be put on a slope, with a false bottom under the fore-feet to receive the oil, for if this should fall into the fire, the
smoke would spoil the
fish, besides filling the
kitchen with
stench.