Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

PICKLED SALMON.

Split the fish down the middle, and divide each half into six pieces. Make a brine of salt sufficient in quantity to cover the fish when placed in a saucepan. Season with bruised pepper, mace, and allspice, and simmer the whole till the fish is done, taking care not to boil the fish more than is barely sufficient. Then take out the pieces to cool, and put them into a jar. Strain off the spice from the liquor in which the fish was boiled, and add to it a like quantity, by measure, of vinegar, and pour it over the fish. When cold, tie it over with paper, and keep the fish submersed under the liquor, by placing a weight on it.