Pickled Salmon

Ingredients

• Salmon
• i/2 oz. of whole pepper
• i/2 oz. of whole allspice
• i teaspoonful of salt
• 2 bay-leaves
• equal quantities of vinegar and the liquor in which the fish was boiled

Method

1. 1

   After the fish is cooked and bones removed, lay it in a deep dish.

2. 2

   Boil the liquor and vinegar with the other ingredients for 10 minutes, let cool, then pour over the salmon.

3. 3

   It will be ready for use in 12 hours.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 10. The excerpt below is the record exactly as published.

PICKLED SALMON Salmon, >^ oz. of whole pepper, ^ oz. of whole allspice, i teaspoonful of salt, 2 bay -leaves, equal 32 Allied CooKery quantities of vinegar and the liquor in which the fish was boiled

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