Salmon, Collared (another way)

Ingredients

• a slice of salmon
• a handful of the tail
• a handful of parboiled oysters
• the yolks of three or four eggs boiled hard
• six anchovies
• a little salt
• some cloves, mace, nutmeg, pepper
• grated bread

Method

1. 1

   Wash the large piece of salmon and dry it.

2. 2

   Rub it with yolks of eggs, make a forcemeat with the tail, oysters, yolks, anchovies, herbs, and spices.

3. 3

   Roll it up into a collar, bind it, and boil in salt and vinegar.

4. 4

   Let it boil for nearly two hours, then cool in the liquor.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1664. The excerpt below is the record exactly as published.

Salmon, Collared (another way).— Tako a slice of salmon, cut off a handful of the tail, wash the large piece weU, and diy it with a clean cloth ; rub it over with the yolks of eggs, and then make a forcemeat with what has teen cut off the tail (but take ofP the skin), and put to it a handful of parboiled oysters, the yolks of three or four eggs boiled hard, six anchovies, a handful of sweet herbs chopped small, a little salt, some cloves, mace, nutmeg, pepper, and grated bread

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