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 (25)
for the collar
for boiling
for serving or potting
Instructions (17)
  1. Take a side of salmon, and cut off about a handful of the tail.
  2. Wash your large piece very well, and dry it with a cloth.
  3. Wash it over with the yolks of eggs.
  4. Make some force-meat with what you cut off the tail, but take take of the skin.
  5. Add to the force-meat a handful of the parboiled oysters, a tail or two of lobster, the yolks of three or four eggs boiled hard, six anchovies, a good handful of sweet herbs chopped small, a little suet, cloves, mace, nutmeg, pepper, all beat fine, and grated bread.
  6. Work all these together into a body, with the yolks of eggs.
  7. Lay the force-meat all over the fleshy part of the salmon.
  8. Add a little more pepper and salt over the salmon.
  9. Roll it up into a collar, and bind it with broad tape.
  10. Boil it in water, salt and vinegar, but let the liquor boil soft.
  11. Put in your collar, a bunch of sweet herbs, sliced ginger and nutmeg.
  12. Let it boil, but not too fast.
  13. It will take near two hours boiling.
  14. When it is enough, take it up, put it into your souling-pan.
  15. When the pickle is cold put it to your salmon, and let it stand in it till used.
  16. Alternatively, you may pot it, after it is boiled pour clarified butter over it.
  17. If you pot it, be sure the butter be the nicest you can get.
Original Text
To collar Salmon. TAKE a side of salmon, and cut off about a handful of the tail, wash your large piece very well, and dry it with a cloth; then wash it over with the yolks of eggs, then make some force-meat with what you cut off the tail, but take take of the skin; and put to it a handful of the parboiled oysters, a tail or two of lobster, the yolks of three or four eggs boiled hard, fix anchovies, a good handful of sweet herbs chopped small, a little suit, cloves, mace, nutmeg, pepper, all 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 soft; then put in your col- lar, a bunch of sweet herbs, sliced ginger and nutmeg. Let it boil, but not too fast. It will take near two hours boiling; and when it is enough, take it up, put it into your souling-pan, and when the pickle is cold put it to your salmon, and let it stand in it till used. Or you may pot it, after it is boiled pour clarified butter over it. If will keep longest so; but either way is good. If you pot it, be sure the butter be the nicest you can get.
Notes
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