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Salmon To Marinate

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







Cut your salmon in round slices about two inches thick, and tie it with

matting, like sturgeon; season it with pepper, mace, and salt; then put

it into a broad earthen pan, with an equal quantity of port wine and

vinegar to cover it, and add three or four bay-leaves. The pickle also

must be seasoned with the spices above-mentioned. The pan must be

covered with a coarse cloth, and baked with household bread.











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