allspice in a pint of white wine vinegar, and pour it scalding hot over the salmon. Keep it in a cool place.
Salmon to Dry.
Cut the fish down, take out the roe, and rub the whole with common salt; let it hang twenty-four hours to drain. Pound 3 oz. saltpetre, 2 oz. bay salt, and 2 oz. coarse sugar; rub these into the salmon, and lay it on a large dish for two days; then rub with common salt, and in twenty-four hours it will be fit to dry. Drain it, wipe it dry, stretch it open and fasten it with pieces of stick, in order that it may dry equally; hang it in a chimney corner where wood or peat is burnt, and it will be smoked in five days. Broil slices for breakfast. If too much smoked, or too dry, soak the slices in lukewarm water, before you broil them. To make this more relishing, dip the slices in oil, then in a seasoning of herbs and spices, and broil them.
Salmon to Collar.
Clean, scale, and bone the fish, then season it highly with mace, cloves, pepper and salt, roll it up into a handsome collar, and bandage it; then bake it with vinegar and butter, or simmer in vinegar and water. Serve melted butter, and anchovy sauce.
Salmon to Pot.
Do not wash, but clean with a cloth, and scale the fish, rub with salt, and let it lie three hours; then drain, and cut it into pieces. Sprinkle over them a seasoning of mace, black and Jamaica pepper, pounded, and lay them in a dish; cover them with melted butter, and set the dish in the oven. When done, drain the fat from the fish, and lay the pieces into little pots; when cold, cover with clarified butter.
Sturgeon
Is generally roasted or baked, if the former, tie a piece of 3 or 4 lbs. on a lark spit, and fasten that to a large one, baste with butter, and serve with a rich meat or maigre gravy highly flavoured. Serve besides, or instead of gravy,
