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Tweed Kettle

3 lb Best salmon (the tail-end is best)
Salt and freshly ground
1 pn Ground mace
2 tb Chopped chives or shallots
1 c White wine
2 tb Chopped parsley

Put salmon in a kettle (saucepan); cover with water. Bring to boil, simmer 5 min only.

Remove from water; reserve 1 cup as stock.

Remove skin and bones from salmon. Cut into 2" cubes. Season with salt, pepper, mace.

Return to saucepan with 1 c reserved water, wine, and chives. Cover, simmer very slowly for about 25 minutes. Add chopped parsley before serving either hot or cold.

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