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Salmon, Collared

Split a salmon. Cut off the head and tail parts, scale, bone, wash, and dry the fish perfectly. Into a piece weighing four pounds rub a savoury powder made of two tea-spoonfuls of salt, a tea-spoonful of white pepper, a salt-spoonful of powdered mace, and a pinch of cayenne. Roll the salmon up, and bind it firmly; put it in a fish-kettle, cover it with vinegar and cold water, putting two parts of water to one of vinegar, and add two or three bay-leaves and a little pepper and salt. Cover the saucepan, and let the fish simmer gently till it is done enough. Serve cold with anchovy sauce or melted butter; and in order to preserve the fish, keep it covered with the liquor in which it was boiled, and pour into this a little additional vinegar. Time to boil, about an hour. Probable cost, salmon, 1s. to 1s. 4d. per pound when in full season.