To collar Salmon

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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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 Forcemeat with that you cut off the Tail, but take care of the Skin, and put to it a Handful of parboiled Oysters, a Tail or two of and Lobster, the Yolks of three or four Eggs boiled hard, Six Anchovies, a good Handful of Sweet Herbs chopped small, a little Salt, Cloves, Mace, Nutmeg, Pepper, all 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 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, and a Bunch of Sweet Herbs, sliced Ginger, and Nutmeg. Let it boil, but not too fail; it will take near two Hours boiling; and when it is enough, take it up, put it in your Sousing-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, it will keep longest id but either way is good. If you pot it, be sure the Butter be the nicest you can get.