Ingredients:	A piece of salmon say 3 lbs. a high seasoning of salt pounded mace and pepper; water and vinegar 3 bay-leaves.
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.
Time:	1/4 hour, more or less, according to size.
Notes:	Never use vinegar with salmon, as it spoils the taste and colour of the fish. _Pic_
Back to Recipe List Source: The Book of Household Management Mrs. Isabella Mary Beeton

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