To Calvert Pickel Salmon
Item
Title
To Calvert Pickel Salmon
Transcript
To Calver & Pickel Salmon
Set a kettell halfe full of watter on the Fier: put there in a good quantity of white Wine Vinegar (verjuce to calver [illegible] will serve] and as much salt as will make it st rong pickell put in some whole pepar mase Cloves, Ginger 6 Onyons a few bay leaves, when this pickle is well boyld take your Salmon & cut it into as many peices as you think fit wash it Clean yn as the pickle boyls put it in to ye boyling licquor, make it boyl as pastas you can possi blely ye fresher your Salmon is the better it will Calver But if you do intend to send it a broad for a present- Cut it in round peices not Cleaveing it down ye back- after the old way of Chining it will not be so apt to break.
Set a kettell halfe full of watter on the Fier: put there in a good quantity of white Wine Vinegar (verjuce to calver [illegible] will serve] and as much salt as will make it st rong pickell put in some whole pepar mase Cloves, Ginger 6 Onyons a few bay leaves, when this pickle is well boyld take your Salmon & cut it into as many peices as you think fit wash it Clean yn as the pickle boyls put it in to ye boyling licquor, make it boyl as pastas you can possi blely ye fresher your Salmon is the better it will Calver But if you do intend to send it a broad for a present- Cut it in round peices not Cleaveing it down ye back- after the old way of Chining it will not be so apt to break.
Contributor
Caylor, Karmen
Le, Vincent
Source
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
George Mason University Libraries
Rights
Public domain. There are no known restrictions.