Smelts, to pickle

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Put the smelts into a jar.
  2. Beat very fine half an ounce of nutmegs, and the same quantity of saltpetre and of pepper, a quarter of an ounce of mace, and a quarter of a pound of common salt.
  3. Wash the fish.
  4. Clean and gut them.
  5. Lay them in rows in a jar or pan.
  6. Over every layer of smelts, strew your seasoning, with some bay-leaves.
  7. Pour on boiled red wine sufficient to cover them.
  8. Put a plate or a cover over.
  9. When cold, tie them down close.
Original Text
Smelts, to pickle. Take a quarter of a peck of smelts, and put them into a jar, and beat very fine half an ounce of nutmegs, and the same quantity of saltpetre and of pepper, a quarter of an ounce of[80] mace, and a quarter of a pound of common salt. Wash the fish; clean gut them, after which lay them in rows in a jar or pan; over every layer of smelts strew your seasoning, with some bay-leaves, and pour on boiled red wine sufficient to cover them. Put a plate or a cover over, and when cold tie them down close.
Notes
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