Collared salmon. #3

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.