Salmon, Collared
INGREDIENTS. -A piece of salmon, say 3 lb., a high seasoning of salt, pounded mace and pepper; water and vinegar, 3 bay-leaves. AVERAGE COST, 4s.
Split the fish; scale, bone and wash it thoroughly clean; wipe it and rub in the seasoning inside and out; roll it up and bind firmly; lay it in a kettle, cover it with vinegar and water ( vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, SALMON, FRICANDEAU OF. and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold.
TIME. hour, or rather more.