Devilled Salmon

Prepare some biscuits as in No. 337, and upon these place very thin slices of kippered salmon previously rubbed over with some devil mixture, No. 131; salamander or place them either in the oven or before the fire, and serve quite hot.

Note.—These devils may be greatly varied by using, instead of salmon—anchovies, sardines, bloaters, haddocks, or tunny.