When the second bubble floats, it indicates the specific gravity of the brine to be 1.180, or about 24 parts salt, and 76 parts water, which may be used for the purpose of immersion.
This brine will fully answer the purpose in the hottest weather in most climates, provided the meat or fish is always completely covered with the brine.
PICKLED MACKEREL.
After splitting the fish, and having taken off their heads and part of the skin of the belly, let them be laid in brine about three or four hours; then put them in jars with the following pickle:—two pounds common salt, two ounces saltpetre, one ounce of sugar, half ounce white pepper, one drachm corriander seed, pounded all well together; sprinkle with this mixture the bottom of the jar; then put on a layer of mackerel, with the back downwards; then a layer of the spices, and then another of mackerel, alternately, till the jar is full; press them down, and cover them close. In six months they will be ready for use.
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.
COLLARED EELS.
Skin and bone the eels; season them with mace, chopped eschalots, pepper, salt and pimento. Roll up the whole, and tie it firmly with tape; put it in a stew-pan with a pint of veal stock, half pint of white wine, and half as much vinegar; and let them simmer till done. Then put them into a dish; skim off the fat, and season with salt. Clear the liquor by simmering it a few minutes, with the white of two eggs, and pass it through a cloth: after which boil it till it becomes a thick jelly when cold. Then take the tape from the eels, and pour the liquid transparent jelly over the fish.
BEST METHOD OF PRESERVING ALL KINDS OF COOKED BUTCHER’S MEAT, FISH, OR POULTRY.
Of all the methods of preserving animal substances for domestic purposes, or sea store, the process found out by Mr. Appert, and pursued in this metropolis upon a large scale by Messrs. Donkin and Gamble, is unquestionably the best. It is as follows: