Pickled Salmon Recipe

Instructions

1. Take a fine fresh salmon, and having cleaned it, cut it into large pieces, and boil it in salted water, as if for eating.
2. Drain it, wipe it with a dry towel, and set it in a cold place until the next day.
3. Then make the pickle in proportion to the quantity of fish.
4. To 1 quart of the water in which the salmon was boiled, allow 2 quarts of good cider vinegar, 1 ounce of whole black pepper, 1 grated nutmeg, and a dozen blades of mace.
5. Boil all of these together in a covered kettle.
6. Remove the kettle from the fire, and when the vinegar has become cold, pour it over the salmon and put a tablespoon of sweet oil on the top to make it keep longer.
7. Cover closely, put in a cool, dry place.
8. This is a nice way to pickle salmon, and it will keep good for many months.