To pickle STURGEON

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

three quarts of water ↝ Water, tap [Tap water]
one quart of old strong beer
a handful of bay salt ↝ Spices, bay leaf [Spices and Herbs]
double the quantity of common salt
one ounce of ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
two ounces of black pepper ↝ Spices, pepper, black [Spices and Herbs]
one ounce of cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
one of Jamaica pepper
a quart of strong ale allegar
a little salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (7)

Cut your sturgeon into what size pieces you please.
Wash it well, and tie it with mats.
To every three quarts of water put one quart of old strong beer, a handful of bay salt, and double the quantity of common salt, one ounce of ginger, two ounces of black pepper, one ounce of cloves, and one of Jamaica pepper.
Boil it till it will leave the bone, then take it up.
The next day put in a quart of strong ale allegar, and a little salt.
Tie it down with strong paper, and keep it for use.
Don't put your sturgeon in till the water boils.

Original Text

To pickle STURGEON.
CUT your sturgeon into what size pieces you please, wash it well, and tie it with mats; to every three quarts of water put one quart of old strong beer, a handful of bay salt, and double the quantity of common salt, one ounce of ginger, two ounces of black pepper, one ounce of cloves, and one of Jamaica pepper, boil it till it will leave the bone, then take it up, the next day put in a quart of strong ale allegar, and a little salt, tie it down with strong paper, and keep it for use.—Don't put your sturgeon in till the water boils.

Notes

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