From: The Thorough Good Cook

Fish: 8. To Pot Salmon.

Split, scale, and clean by wiping, for water must not touch it. Rub with salt; drain off the moisture, and season the salmon with pounded mace, cloves, and black pepper. Cut it into shapely pieces; lay them in a pan, and cover them with oiled butter. Bake them; drain off the fat, and put them into potting cans, which must then be covered with clarified butter.

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