Salpa, a fish, [p. 121].
Salt to be white, [4/57];
put some on your trencher, [256/161];
take it with your knife, [279], [280/65]; [232/440];
don’t dip meat into it, [267/29].
See Saltcellar.
Salt as sauce, [p. 161-2].
Salt and wine, fresh-herring sauce, [45/645].
Salt fish and salmon, [166/30].
Salt-fish, how to serve up, [p. 38-9].