To pickle Salmon to keep all the year

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take a Salmon, cut it in six round pieces, then broil it in white-wine, vinegar, and a little water, three parts wine and vinegar, and one of water; let the liquor boil before you put in the salmon, and boil it a quarter of an hour; then take it out of the liquor, drain it very well, and take rosemary sprigs, bay-leaves, cloves, mace, and gross pepper, a good quantity of each, boil them in two quarts of white-wine, and two quarts of white-wine vinegar, boil it well, then take the salmon being quite cold, and rub it with pepper, and salt, pack it in a vessel that will but just contain it, lay a layer of salmon and a layer of spice that is boil’d in the liquor; but let the liquor and spice be very cold before you put it to it; the salmon being close packed put in the liquor, and once in half a year, or as it grows dry, put some white-wine or sack to it, it will keep above a year; put some lemon-Peel into the pickle, let the salmon be new taken if possible.