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.