To Calver & Pickel Salmon

Item

Title

To Calver & Pickel Salmon

Transcript

Set a kettell halfe full of watter on the Fier: put there in a good quantity of white Wine Vinegar (verjuce to calver Salmon will Serve) and as much salt as will make it strong 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- thn as the pickle boyls put it in to the boyling licquor ( make it boyl as fast you can possiblely the 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 downe the back- after the old way of Chining, it will not be so apt to break.

Subject

salmon See all items with this value
white wine vinegar See all items with this value
verjuice See all items with this value
salt (seasonings) See all items with this value
peppers See all items with this value
cloves See all items with this value
ginger See all items with this value
onions See all items with this value
bay leaves See all items with this value

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.

Item sets

Fairfax Cookbook
Food
Meat dishes
Preserving, Pickling, & Fermentation