Collared Fish

Ingredients

• A side of salmon
• a fine mackerel
• a piece of sturgeon
• equal parts of each
• spices
• salt
• a bunch of sweet herbs

Method

1. 1

   Split the fish, remove the head, tail, and fins, and bone carefully without skinning (skin eel).

2. 2

   Wipe dry, rub with spices, salt, and finely shredded herbs.

3. 3

   Roll tightly, tie securely, and place in boiling hot vinegar and water seasoned with bay leaves, salt, and sweet herbs.

4. 4

   Simmer slowly until done; larger collars require two hours, while eel or mackerel takes 15-20 minutes.

5. 5

   Reduce the liquor, strain, and pour over the fish.

6. 6

   Serve whole or sliced, garnished with fennel or horseradish.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 188. The excerpt below is the record exactly as published.

Collared Fish. — ^A side of salmon, a fine mackerel or eel, or a piece of sturgeon large enough for a handsome roll will make a good collar. Split the fish, remove the head, tail and fins and bone care- fully, but do not skin it (when an eel is used it must of course be skinned), wipe dry, rub well on both sides with spices, salt and very fibiely shred nerbs, roll as tightly as possible, tie securely with broad tape and put a cloth round it ; place it in Doiling hot vinegar and water — equal parts of each — seasoned with bruised bay leaves, salt and a bunch of sweet herbs

Cook this with the app: pantry check, scaling, and the assistant.