Lay it in fresh Water all Night, then lay it in a Fish plate, put it into a large Stew-pan, season it with a little whole Pepper, a Blade or two of Mace in a coarse Mullin Rag tied, a whole Onion, a Nutmeg bruited, a Bundle of Sweet Herbs and Parsley, a little Piece of Lemon-peel; put to it three large Spoonfuls of Vinegar, a Pint of White Wine, and a quarter of a Pound of fresh Butter rolled in Flour. Cover it close, and let it simmer over a slow Fire for a quarter of an Hour, then carefully take up your Salmon, and lay it in your Dish, set it over hot Water, and cover it. In the mean time let your Sauce boil, till it is thick and good. Take out the Spice, Onion, and Sweet Herbs, and pour it over the Fish. Garnish with Lemon.