Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 38. One of the earliest known cookbooks by an African American author.
Saltpetre (potassium nitrate) helps preserve the fish's color and firm texture during the extended boiling time, preventing the flesh from becoming gray and mushy. Sewing the fish in cloth protects the delicate flesh from direct water contact and prevents it from breaking apart during the long cooking process. The whole peppercorns infuse flavor gently without overwhelming the fish, while the drawn butter sauce adds richness and helps carry the herb flavors.
Take pickerel, salmon, buffalo, or red horse; rub them with a little saltpetre mixed with salt; put inside the fish whole grains of pepper; sew them up tight in a cloth and boil three hours.
The fish can be rubbed with the salt mixture and refrigerated up to 4 hours before cooking. Prepare the drawn butter sauce in advance and keep warm in a double boiler or reheat gently before serving.
Store leftover boiled fish in an airtight container in the refrigerator for up to 2 days. The fish is best served cold or at room temperature as leftovers, flaked into salads or fish cakes, rather than reheated. Do not freeze as the texture will become unpleasantly mealy.
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When done, turn them into a large platter; dress with drawn butter and chopped parsley or rosemary.
