To Collar Salmon

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Side of Salmon, cut off about a Handful of the Tail, wash your large Piece very well, and dry it with a clean Cloth, then wash it over with Yolks of Eggs, 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, and lay it all over the Fleshy Part, and a little more Pepper and Salt over the Salmon; so role 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; and 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.