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SALMON, COLLARED (another way)

Take a slice of salmon, cut off a handful of the tail, wash the large piece well, and dry it with a clean cloth; rub it over with the yolks of eggs, and then make a forcemeat with what has been cut off the tail (but take off the skin), and put to it a handful of parboiled oysters, the yolks of three or four eggs boiled hard, six anchovies, a handful of sweet herbs chopped small, a little salt, some cloves, mace, nutmeg, pepper, and grated bread; work all these items thoroughly together into a body, and lay it all over the salmon; roll it up into a collar, and bind it with broad tape: then boil it with salt and vinegar in the water--let the liquor boil before the fish is put in--let it continue to simmer gently till done. It will take nearly two hours' boiling; when it is done enough, take it up and put it into a deep pan. When the liquor is cold, put it to the salmon; let it stand till it is wanted for use. Or it may be put into a pot that will just hold it, and clarified butter poured over it.