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      RECIPE TITLE "SIXTEEN WAYS TO BROIL SALMON" from: "How to Cook Fish", by Olive Green

    Marinate slices of salmon in olive-oil with salt and pepper, minced parsley, bay-leaves, and mixed herbs to season. Soak in the marinade for an hour or more and broil, basting with the marinade. Serve with Caper Sauce.

    Take a young fish weighing from four to six pounds, clean, split, remove the backbone and broil. Sprinkle with lemon-juice and red pepper.

    Take three pounds of the tail part of the salmon, let it stand for six hours in a marinade of oil and lemon-juice, with minced parsley, two bay-leaves and a sprig of thyme. Drain and broil. Serve with Maître d'Hôtel Sauce to which a teaspoonful of chopped chives has been added.

    Season salmon steaks with pepper and salt, wrap in buttered paper, twisting the ends, broil and serve with Anchovy or Caper Sauce.

    Season with pepper and salt, broil carefully on a buttered gridiron, pour over melted butter, garnish with parsley, and serve.

    Sprinkle with pepper and salt, dredge with flour, and broil, basting with melted butter as required. Spread with melted butter, or with Maître d'Hôtel Sauce.

    Marinate the steaks for an hour in oil and lemon-juice, seasoning with salt and pepper. Broil carefully and serve with any preferred sauce.

    Marinate salmon steaks in seasoned oil and lemon-juice, and broil quickly. Serve with Ravigote Sauce.

    Soak for twelve hours, changing the water three times. Drain, wipe dry, dip in olive-oil and vinegar, and broil. Serve with a garnish of lemon and parsley.

    Cut into narrow strips, parboil for ten minutes, drain, cover with cold water, let stand for fifteen minutes, wipe dry, and broil. Season with red pepper and lemon-juice and serve with buttered toast.

    Cut smoked salmon into strips and broil carefully. Pour over it melted butter and lemon-juice, sprinkle with minced parsley, and serve.

    Parboil slices of smoked salmon for twenty minutes, drain, cool, rub with flour, broil carefully, and serve with any preferred sauce.

    Wash thoroughly and soak for a few hours very salt. Cover with warm water, simmer for fifteen or twenty minutes, drain, wipe dry, rub with butter, and broil.

    Soak the smoked salmon for an hour in cold water, then drain and wipe dry. Brush with melted butter and broil carefully. Serve with Maître d'Hôtel Sauce.

    Cut the salmon into strips, wrap in buttered paper, and broil carefully over a clear fire. Remove the paper and serve.

    Soak the fish for thirty-six hours in cold water, changing the water often. Drain, wipe dry, rub with melted butter, broil, and serve with Egg Sauce.

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