Pickled Salmon Recipe
The Recipe: Take a fine, fresh salmon, and, having cleaned it, cut it into
big pieces, and boil it in salted water as if for eating. Then
drain it, wrap it in a dry cloth, and set it in a cold place till
next day. Then make the pickle, which must be in proportion to the
amount of salmon fish. To one quart of the water in which the salmon
was boiled, allow 2 quarts of the best vinegar, one ounce of whole
black pepper, one nutmeg grated and twelve blades of mace. Boil
all these together in a kettle closely covered to prevent the flavor
from evaporating. When the vinegar so prepared is quite cold,
pour it over the salmon, and put on the top a table spoonful of sweet
oil, which will make it keep the longer.
Cover your pickled salmon closely, put it in a dry, cool place, and it will keep
for many months. This is the best way of preserving salmon, and
is approved by all who have tried it.