- A piece of salmon, say 3 lbs.,
- a high seasoning of salt,
- pounded mace, and pepper;
- water and vinegar,
- 3 bay-leaves.
- 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 (1/3 vinegar, in proportion to the water);
- add the bay-leaves and a good seasoning of salt and whole pepper, 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. 3/4 hour, or rather more.