|Method:||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.