Collared Salmon

Ingredients:- 

• A piece of salmon, say 3 lbs., 
• a high seasoning of salt, 
• pounded mace, and pepper; 
• water and vinegar, 
• 3 bay-leaves. 

Mode:- 

• 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.