Salmon. No. 1.
Cut off the head of the fish, take out the intestines, but do not slit the belly; cut your pieces across, about two or three inches in breadth; take the blood next to the back clean out: wash and scale it; then put salt and water over the fire, and a handful of bay leaves; put in the salmon, and, when it is boiled, take it off and skim it clear. Take out the pieces with a skimmer as whole as you can; lay them on a table to drain; strain a handful of salt slightly over them; when they are cold, stick some cloves on each side of them. Then take a cask, well washed, and seasoned with hot and cold water, three or four days before you use it; put in the pickle you boiled your salmon in hot, some time before you use it; then take broad mace, sliced nutmeg, white pepper, just bruised, and a little black; mix the pepper with salt, sufficient to season the salmon; strew some pepper, salt, and bay-leaves, at the bottom of the cask; then put in a layer of salmon, then spice, salt, bay-leaves, and pepper, as before, until the cask is full. Put on the head, and bore a hole in the top of it; fill up the cask with good white wine vinegar, cork it, and, in two or three days, take out the cork and put more vinegar, and the fat will come out; do so three or four times; then cut off the cork, and pitch it; if it be for present use, put it in a jar, closely covered.
Salmon. No. 2.
Well scrape the salmon, take out the entrails, and well wash and dry it. Cut it in pieces of such size as you think proper; take three parts of common vinegar and one of water, enough to cover the fish. Put in a handful of salt, and stir it till dissolved. Add some mace, whole pepper, cloves, sliced nutmeg, and boil all these till the salmon is sufficiently done. Take it out of the liquor, and let it cool. Put it into a barrel, and over every layer of salmon strew black pepper, mace, cloves, and pounded nutmeg; and, when the barrel is full, pour upon the salmon the liquor in which it was boiled, mixed with vinegar, in which a few bay-leaves have been boiled, and then left till cold. Close up the barrel, and keep it for use.
Salmon. No. 3.
Cut your fish into small slices, and clean them well from the blood, by wiping and pressing them in a dry cloth; afterwards lay it in a kettle of boiling water, taking care not to break it, and, when nearly boiled, make a pickle as follows: two quarts of water, three quarts of rape vinegar; boil it with a little fennel and salt till it tastes strong; then skim it; let it cool; lay the fish in a kettle, and pour the pickle to it pretty warm.
The same process will do for sturgeon, excepting the fennel, and putting a little more salt, or for any other fish.
Salmon, to marinate.
Cut your salmon in round slices about two inches thick, and tie it with matting, like sturgeon; season it with pepper, mace, and salt; then put it into a broad earthen pan, with an equal quantity of port wine and vinegar to cover it, and add three or four bay-leaves. The pickle also must be seasoned with the spices above-mentioned. The pan must be covered with a coarse cloth, and baked with household bread.