Pickled Salmon Recipe ingredients

To prepare this Pickled Salmon Recipe, first take a fine fresh salmon, and having cleaned it, cut it into large pieces, and boil it in salted water, as if for eating. Drain it, wipe it with a dry towel, and set it in a cold place until the next day. Then make the pickle in proportion to the quantity of fish. 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. Boil all of these together in a covered kettle. Remove the kettle from the fire, and when the vinegar has become cold, pour it over the salmon and put a tablespoonful of sweet oil on the top to make it keep longer. Cover closely, put in a cool, dry place. This is a nice way to pickle salmon, and it will keep good for many months.