To pickle SALMON the Newcastle Way

The Experienced English Housekeeper · Elizabeth Raffald · 1784

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

Ingredients (12)

a salmon about twelve pounds ↝ Fish, salmon, raw [Fish]
two quarts of water ↝ Water, tap [Tap water]
three of strong beer
half a pound of bay salt ↝ Spices, bay leaf [Spices and Herbs]
one pound of common salt
three quarts of strong beer allegar
half an ounce of mace ↝ Spices, mace, ground [Spices and Herbs]
the same of cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
the same of black pepper ↝ Spices, pepper, black [Spices and Herbs]
one ounce of long pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
two ounces of white ginger, sliced ↝ Ginger root, raw [Vegetables and Vegetable Products]
strong brown paper

Instructions (7)

Take a salmon about twelve pounds, gut it, then cut off the head, and cut it a-cross in what pieces you please, but don't split it, scrape the blood from the bone, and wash it well out, then tie it a-cross each way, as you do sturgeon.
Set on your fish-pan with two quarts of water, and three of strong beer, half a pound of bay salt, and one pound of common salt.
When it boils scum it well, then put in as much fish as your liquor will cover, and when it is enough take it carefully out, left you strip off the skin, and lay it on earthen dishes.
When you have done all your fish; let it stand till the next day, put it into pots.
Add to the liquor three quarts of strong beer allegar, half an ounce of mace, the same of cloves and black pepper, one ounce of long pepper, two ounces of white ginger, sliced.
Boil them well together half an hour, then pour it boiling hot upon your fish.
When cold cover it well with strong brown paper.

Original Text

To pickle SALMON the Newcastle Way.
TAKE a salmon about twelve pounds, gut it, then cut off the head, and cut it a-cross in what pieces you please, but don't split it, scrape the blood from the bone, and wash it well out, then tie it a-cross each way, as you do sturgeon, set on your fish-pan with two quarts of water, and three of strong beer, half a pound of bay salt, and one pound of common salt, when it boils scum it well, then put in as much fish as your liquor will cover, and when it is enough take it carefully out, left you strip off the skin, and lay it on earthen dishes; when you have done all your fish; let it stand till the next day, put it into pots, add to the liquor three quarts of strong beer allegar, half an ounce of mace, the same of cloves and black pepper, one ounce of long pepper, two ounces of white ginger, sliced, boil them well together half an hour, then pour it boiling hot upon your fish, when cold cover it well with strong brown paper.—This will keep a whole year.

Notes

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