PICKLED SALMON.

Take a fine fresh salmon, and having cleaned it, cut it into large
pieces, and boil it in salted water as if for eating. Then drain
it, wrap it in a dry cloth, and set it in a cold place till next
day. Then 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, allow two quarts of the best vinegar, one ounce of
whole black pepper, one ounce of whole allspice, and a dozen
blades of mace. Boil all these together in a kettle closely
covered to prevent the flavour from evaporating. When the vinegar
thus prepared is quite cold, pour it over the salmon, and put on
the top a table-spoonful of sweet oil, which will make it keep the
longer.

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

This is the nicest way of preserving salmon, and is approved by
all who have tried it. Garnish with fennel.