Salmon, Collared

Ingredients

• one half of a salmon
• a piece weighing four pounds
• two tea-spoonfuls of salt
• a tea-spoonful of white pepper
• two drachms of powdered mace
• a pinch of cayenne
• two parts of water
• one of vinegar
• two or three bay-leaves
• a little pepper and salt

Method

1. 1

   Split a salmon, take one half for the roll.

2. 2

   Cut off the head and tail, scale, bone, wash, and dry the fish.

3. 3

   Rub a savoury powder into the salmon, roll it up, and bind it.

4. 4

   Put it in a fish-kettle, cover with vinegar and cold water, add bay leaves, pepper, and salt.

5. 5

   Cover and simmer gently until done.

6. 6

   Serve cold with anchovy sauce or melted butter, preserving it in the liquor with a little additional vinegar.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1663. The excerpt below is the record exactly as published.

Salmon, Collared.— Split a salmon, and take one hali for the roll. Cut off the head and tail parts, scale, bone, wash, and dry the fish perfectly. Into a piece weighing four pounds rub a savoury powder made of two tea-spoon- fuls of salt, a tea-spoonful of white pepper, two drachms of powdered mace, and a pinch of cayenne. Roll the salmon up, and bind it firmly ; put it in a fish-kettle, cover it with vinegar and cold water, putting two parts of water to one of vinegar, and add two or three bay-leaves and a little pepper and salt

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