Grilled Salmon

Procure one or more slices of salmon about an inch thick, rub them over with salad-oil, and season with pepper and salt; and having placed them on a gridiron over a clear fire to broil, carefully turn the slices of salmon over every five minutes, basting occasionally either with a little butter or oil, according to taste; and when the salmon is done through, which will be accomplished in about half an hour, and may be ascertained by finding that on a little pressure the bone easily separates from the fish, it is to be placed on its dish, and either of the following sauces poured over it and served: brown capers, Provencale, bourguignotte, brown butter sauce, or Italian sauce.