Procure six pounds of salmon, and cut it into slices ; wash, dry them on a cloth,
ub them over with salt, and fry them in olive oil until nicely browned on both sides.
^OMT three pints of vinegar into a saucepan, with two tablespoonfuls each of pow-
iered sugar and saffron-water, and stir them over the fire until on the point of boiling,
'over the bottom of a jar with bay leaves and myrtle leaves, then put in the slices of
sh, placing between each layer pieces of garlic, skinned pistachios, peppercorns,
:>ixed spices,✪ Pickled Salmon, Turkish Style and bay and myrtle leaves, cover the top slices with bay leaves and
lyrtle leaves, and pour over the boiling vinegar. Put a plate over the jar with a
weight on the top to press the contents down, and leave them for three or four days.
\t the end of that time the pickle will be ready for use ; it may be preserved for a
onsiderable length of time.
Page 67 · 1 recipe record on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Procure six pounds of salmon, and cut it into slices ; wash, dry them on a cloth, rub them over with salt, and fry them in olive oil until nicely browned on both sides. Pour three pints of vinegar into a saucepan, with two tablespoonfuls each of powdered sugar and saffron-water, and stir them over the fire until on the point of boiling, Cover the bottom of a jar with bay leaves and myrtle leaves, then put in the slices of fish, placing between each layer pieces of garlic, skinned pistachios, peppercorns, mixed spices, and bay and myrtle leaves, cover the top slices with bay leaves and myrtle leaves, and pour over the boiling vinegar. Put a plate over the jar with a weight on the top to press the contents down, and leave them for three or four days. At the end of that time the pickle will be ready for use ; it may be preserved for a considerable length of time.
Records on this page
Pickled Salmon, Turkish Style