To Collar Salmon

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (24)

salmon

a side of salmon ↝ Fish, salmon, raw [Fish]
about a handful of the tail ↝ Fish, salmon, raw [Fish]

force-meat

a handful of parboiled oysters ↝ Oysters, raw [Shellfish]
a tail or two of lobsters ↝ Lobster [Shellfish]
the yolks of three or four eggs boiled hard ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
six anchovies
a handful of sweet herbs chopped small
a little salt ↝ Salt, table, iodized [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper beat fine ↝ Spices, pepper, black [Spices and Herbs]
grated bread ↝ Bread, vegetable [Yeast breads]
the yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

seasoning for salmon

a little more pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
a little more pepper and salt ↝ Salt, table, iodized [Spices and Herbs]

boiling liquid

water ↝ Water, tap [Tap water]
salt ↝ Salt, table, iodized [Spices and Herbs]
vinegar ↝ Vinegar [Mustard and other condiments]
a bunch of sweet herbs
sliced ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

sousing pickle

the pickle ↝ Beets, pickled, canned, solids and liquids [Vegetables and Vegetable Products]

potting option

clarified butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (17)

Wash the large piece of salmon very well.
Dry it with a clean cloth.
Wash it over with yolks of eggs.
Prepare force-meat with the tail piece: remove skin, add parboiled oysters, lobster tails, hard-boiled egg yolks, anchovies, chopped sweet herbs, salt, cloves, mace, nutmeg, ground pepper, and grated bread.
Work all force-meat ingredients together with egg yolks to form a body.
Lay the force-meat all over the fleshy part of the salmon.
Add a little more pepper and salt over the salmon.
Roll the salmon up into a collar.
Bind it with broad tape.
Boil in water, salt, and vinegar; ensure the liquor boils first.
Add the collars, a bunch of sweet herbs, sliced ginger, and nutmeg to the boiling liquor.
Let it boil, but not too fast.
Boil for near two hours.
When done, take it up into a sousing-pan.
When the pickle is cold, put it to the salmon and let it stand until used.
Alternatively, pot the salmon.
If potting, fill it up with clarified butter, as you pot fowls.

Original Text

To Collar Salmon.
TAKE a side of salmon, cut off about a handful of the tail, wash your large piece very well, dry it with a clean cloth, then wash it over with yolks of eggs, and then make force-meat with that you cut off the tail; but take off the skin, and put to it a handful of parboiled oysters, a tail or two of lobsters, the yolks of three or four eggs boiled hard, six anchovies, a handful of sweet herbs chopped small, a little salt, cloves, mace, nutmeg, pepper beat fine, and grated bread; work all these together into a body, with the yolks of eggs, lay it all over the fleshy part, and a little more pepper and salt; over the salmon; so roll it up into a collar, and bind it with broad tape, then boil it in water, salt and vinegar; but let the liquor boil first; then put in your collars, a bunch of sweet herbs, sliced ginger and nutmeg; let it boil, but not too fast. It will take near two hours boiling. When it is enough, take it up into your sousing-pan, and when the pickle is cold, put it to your salmon, and let it stand in it till used; or otherwise you may pot it. Fill it up with clarified butter, as you pot fowls; that way will keep longest.

Notes

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