Salmon. No. 2.

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 13 days ago
Not a recipe
No
Ingredients (13)
for the salmon
for the pickling liquor
for layering
for final liquor
Instructions (9)
  1. Well scrape the salmon, take out the entrails, and well wash and dry it.
  2. Cut it in pieces of such size as you think proper.
  3. Take three parts of common vinegar and one of water, enough to cover the fish.
  4. Put in a handful of salt, and stir it till dissolved.
  5. Add some mace, whole pepper, cloves, sliced nutmeg, and boil all these till the salmon is sufficiently done.
  6. Take it out of the liquor, and let it cool.
  7. Put it into a barrel, and over every layer of salmon strew black pepper, mace, cloves, and pounded nutmeg.
  8. When the barrel is full, pour upon the salmon the liquor in which it was boiled, mixed with vinegar, in which a few bay-leaves have been boiled, and then left till cold.
  9. Close up the barrel, and keep it for use.
Original Text
Salmon. No. 2. Well scrape the salmon, take out the entrails, and well wash and dry it. Cut it in pieces of such size as you think proper; take three parts of common vinegar and one of water, enough to cover the fish. Put in a handful of salt, and stir it till dissolved. Add some mace, whole pepper, cloves, sliced nutmeg, and boil all these till the salmon is sufficiently done. Take it out of the liquor, and let it cool. Put it into a barrel, and over every layer of salmon strew black pepper, mace, cloves, and pounded nutmeg; and, when the barrel is full, pour upon the salmon the liquor in which it was boiled, mixed with vinegar, in which a few bay-leaves have been boiled, and then left till cold. Close up the barrel, and keep it for use.
Notes
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