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.
Whitebait.
- Ingredients—Whitebait.
- Flour.
Method.—Put plenty of oil or fat into a stewpan, and make it hot (see [French Frying]). The heat of the fat for whitebait should be 400°.
Have a good heap of flour on a cloth.
As soon as the fat is hot, throw the whitebait into the flour, and, taking the cloth by each end, shake the whitebait rapidly until they are well floured.
Turn them quickly into a frying-basket.
Shake the basket well for the loose flour to drop off, and throw the whitebait into the fat for a minute.