Trussing Fish
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 91 of 825.
The fish may be trussed in a circle, or in the shape of the letter S. To truss in a circle, pass the tail through the sockets of the eyes, then run a steel skewer dipped in melted butter through the tail, letting the point rest on the baking dish; the head will hold it in place. To skewer in the shape of an S, run the trussing needle, threaded with a double cord, through the head, middle of the body, and the tail, shorten the cord until the shape desired is secured, then tie securely. Brush over the fish-sheet or bottom of the pan with oil, or butter, before the fish is set in place; or slices of fat pork may be used. Dredge the fish with salt, pepper, and flour. Put slices of pork on the top. Baste with the drippings from the pork, adding a little hot water if needed. Salmon is often enveloped in an oiled paper before baking, as thereby the tempering of the heat preserves the color.