Pickled Salmon

• salmon
• pepper
• salt
• allspice
• mace
• vinegar

Cut the salmon into pieces, boil it as for eating, and lay it on a dry cloth until the following day. Boil two quarts of good vinegar with one of the liquor the fish was boiled in, one ounce of whole black pepper, half an ounce of allspice, and four blades of mace. Put the salmon into something deep and pour over it the prepared vinegar when cold. A little sweet oil