SALMON BAKED IN SLICES.

Take out the bone and cut the flesh into slices. Season them with
cayenne and salt. Melt two ounces of butter that has been rolled
in flour, in a half pint of water, and mix with it two large
glasses of port wine, two table-spoonfuls of catchup, and two
anchovies. This allowance is for a small quantity of salmon. For a
large dish you must proportion the ingredients accordingly. Let
the anchovies remain in the liquid till they are dissolved. Then
strain it and pour it over the slices of salmon. Tie a sheet of
buttered paper over the dish, and put it into the oven.

You may bake trout or carp in the same manner.