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.
 

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