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PICKLE FOR SALMON

(Fish) - (The International Jewish Cook Book)







Take equal parts of vinegar, white wine and water. Boil these with a
little mace, a clove or two, a bit of ginger root, one or two whole
peppers and some grated horseradish. Take out the last named ingredient
when sufficiently boiled, and pour the pickle over the salmon,
previously boiled in strong salt and water.











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