Welcome to the Captain's Galley
Here we will have lots of fun in the cooking and
then the eating and that I enjoy the best.
BROILED SALMON.
Cut the slices one inch thick, and season them with pepper and salt.
Butter a sheet of white paper, lay each slice on a separate piece, envelop
them in it with their ends twisted.
Broil gently over a clear fire, and serve with anchovy or caper sauce.
When higher seasoning is required, add a few chopped herbs and a little
spice.