Pickled Fish

Ingredients

• four pounds of salmon or halibut
• a tablespoonful of salt
• one quart of good vinegar
• two blades of mace
• six whole cloves
• two bay leaves
• a small onion
• a dash of red pepper
• two tablespoonfuls of sugar

Method

1. 1

   Wash the fish, cover with boiling water, add salt, and boil for thirty minutes.

2. 2

   Cool, remove skin, and cut into pieces.

3. 3

   Prepare vinegar with spices, bring to a boil, add fish, and boil once.

4. 4

   Pack fish in jars, cover with boiling vinegar, seal, and store in a cool place.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 23. The excerpt below is the record exactly as published.

PICKLED FISH Purchase four pounds of salmon or halibut. Wash; put it in a kettle and cover with boiling water ; add a tablespoonful of salt and boil gently for thirty minutes. When done drain and stand aside to cool. Take off the skin, cut the fish into convenient pieces. Put one quart of good vinegar in a porcelain-lined kettle, add two blades of mace, six whole cloves, two bay leaves, a small onion chopped, a dash of red pepper, two tablespoonfuls of sugar

Cook this with the app: pantry check, scaling, and the assistant.