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½ pound smoked salmon, cut into narrow strips.

2 table-spoonfuls butter.

Juice of half a lemon.

Cayenne pepper.

Parboil the salmon ten minutes; lay in cold water for the same length of time; wipe dry, and broil over a clear fire. Butter while hot, season with cayenne and lemon-juice, pile in a “log-cabin” square upon a hot plate, and send up with dry toast.