Pickled Salmon.
- Ingredients—Some boiled salmon.
- 1 dozen peppercorns.
- 2 saltspoonfuls of salt.
- 3 bay leaves.
- Equal quantities of vinegar and the liquor the fish was boiled in.
Method.—Lay the salmon in a deep pan or pie-dish.
Boil the fish liquor, vinegar, and other ingredients for a quarter of an hour.
Let it get cold, and then pour over the salmon, which should be allowed to remain in the pickle until the next day.