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SALMON, POTTED (another way)

Both cooked and uncooked salmon may be potted. We first give a recipe for potting fresh salmon. Take a piece of salmon weighing about two pounds. Skin and clean it thoroughly; do not wash it, but wipe it with a dry cloth. Cut it into slices, and rub these with salt, then let them drain until dry. Season with a table-spoonful of white, pepper, half a salt-spoonful of cayenne, and half a salt-spoonful of powdered mace. Lay the salmon in a jar, cover it with four ounces of butter, and bake in a slow oven. When it is done enough, pour off the gravy--which will be found useful for flavouring purposes--press the salmon into jars, and when cold cover it with butter which has been clarified and is just beginning to set. If liked, a bay-leaf, a finely-minced onion, and one or two anchovies may be laid between the pieces of salmon in the jar. Time to bake, one hour and a half. Probable cost, salmon, when plentiful, 1s. to 1s. 4d. per pound.