Home Recipes Cook Books Food Categories Featured

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.

Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network


1 2 3 4 5

Viewed 1011 times.

Home Made Cookies.ca