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.