Cook three good slices of salmon as directed in the last, or a large salmon peal trussed in the form of the letter S, dress it upon a dish without a napkin, having previously drained off all the water; have ready one quart of matelote sauce, under or over.

To broil salmon, dip each piece in flour, put it on a grid- iron, fifteen minutes will give it a nice pale color; it should be served with Dutch or caper sauce.