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Salmon No 3

(Pickles.) - (The Lady's Own Cookery Book)







Cut your fish into small slices, and clean them well from the blood, by

wiping and pressing them in a dry cloth; afterwards lay it in a kettle

of boiling water, taking care not to break it, and, when nearly boiled,

make a pickle as follows: two quarts of water, three quarts of rape

vinegar; boil it with a little fennel and salt till it tastes strong;

then skim it; let it cool; lay the fish in a kettle, and pour the pickle



to it pretty warm.



The same process will do for sturgeon, excepting the fennel, and putting

a little more salt, or for any other fish.











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