Pickled Salmon 1

Pickled Salmon 1

Take a fine, cleaned, fresh salmon, and cut it into large pieces,
Boil in salted water as if for eating.
Drain the salmon into a bowl, wrap it in a dry cloth, and set it in a cold place for 24 hours, more or less.

2 quarts vinegar
1 ounce whole black pepper
1 nutmeg, grated
1 dozen blades of mace
1 tb. sweet oil

Make the pickle, which must be in proportion to the quantity of fish.
To one quart of the water in which the salmon was boiled, add the listed amount of vinegar, whole black pepper, nutmeg and blades of mace.
Boil all these together in a kettle closely covered to prevent the flavor from evaporating.

When the prepared vinegar is quite cold, pour it over the salmon, along with the sweet oil, which will keep the salmon fresh longer.

Cover closely, store in a dry, cool place, and it will be good for many months.