From:
The Thorough Good Cook
Fish : 4. To Collar Salmon
Split,
scale, and
bone as much of the fish as will make a handsome collar of about six inches
diameter. Season it highly with beaten
mace,
cloves,
pepper and
salt, and having rolled it firmly up and bandaged it, bake it with
vinegar and
butter ; or simmer it in vinegar and water. Serve with melted butter and
anchovy sauce. The
liquor in which the collar was boiled or baked may be boiled up with salt, vinegar, and a few bay-leaves, and poured over the
fish to
preserve it.