From: The Thorough Good Cook
Fish: 8. To Pot Salmon.
, and clean
by wiping, for water
must not touch it. Rub with salt
; drain off the moisture, and season
with pounded mace
, 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.