Scale
and dry a fresh salmon.
Slit
it down the back, take out the bone, and mix some grated
nutmeg, mace, pepper, and salt, and strew it over the fish.
let
it lie for two or three hours, then lay it in a large pot,
and put to it half a pound of butter, and bake it an hour.
When
done, lay it to drain; and then cut it up, and lay the pieces
on layers, with the skin uppermost, in pots.
Put
a board over the pots, and lay on a weight to press it till
cold.
Then
take the board and weight off, and pour over clarified butter.
It
may be sent to table in pieces, or cut in slices.
