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Title
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To Calver & Pickel [pickle] Salmon
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Date
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en
1694/1795
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Description
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A process for pickling and calvering salmon (a method of preparing fresh salmon) with vinegar, spices, herbs, and onion.
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Transcript
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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 then 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.
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Contributor
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Caylor, Karmen
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Le, Vincent
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en
Grimm, Stephanie
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en
Bakir, Mehtap
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Source
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Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
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Publisher
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George Mason University Libraries
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Rights
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Public domain. There are no known restrictions.
