Salmon to Pickle
Boil as above, take the fish out and boil the liquor with bayleaves, peppercorns and salt; add vinegar when cold, and pour over the fish.
Salmon to Broil
Cut slices about an inch thick; season, and put them into papers; twist them, and broil gently. Serve in the papers. Anchovy sauce.
Salmon to Pot
Take a large piece, scale and wipe, but do not wash it; salt it very well: let it lie till the salt be melted and drained from it, then season with beaten mace, cloves, and whole peppers. Lay in a few bayleaves, put it close in a pan, and cover it over with butter, and bake it. When well done, drain it from the gravy, put it in the pots to keep; and when cold, cover with clarified butter.
Thus you may do any firm fish.