Home › The Principles of Cookery › Salmon, Potted

Salmon, Potted

Scale and dry a fresh salmon. Slit it down the back, take out the bone, and mix some grated nutmeg, mace, pepper, and salt, and strew it over the fish. Let it lie two or three hours; then lay it in a large pot or pan, put to it half a pound of butter, and bake for an hour. When done, lay it to drain; then cut it up, and put the pieces in layers, with the skin uppermost, in pots; place a board over the pots, and lay on it a weight to press the salmon down till cold: then take the board and weight off, and pour clarified butter over the fish. Salmon potted in this way may be sent to table in pieces or cut into slices.