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Potted Salmon

Select a piece of salmon, but do not wash it; wipe it very dry and scale it. Place it on a dish, sprinkle salt over, and rub it in well. Let the fish remain in the salt until the latter has all melted and drained away, the dish being placed in a slightly sloping position so that it may drain off as it dissolves. When ready place the fish in a deep bakingpan, together with a seasoning of bruised mace, cloves, whole peppers, and three or four bay leaves; put plenty of butter over it, cover the pan closely, and bake the salmon. When well done, drain the fish from the liquor, press it into pots, and allow it to become quite cold; then pour into each pot a sufficient quantity of clarified butter to cover.