To Calver & Pickel [pickle] Salmon

Item

Title: To Calver & Pickel [pickle] Salmon
Date: 1694/1795
Description: A process for pickling and calvering salmon (a method of preparing fresh salmon) with vinegar, spices, herbs, and onion.
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 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.
Subject: See all items with this value salmon; See all items with this value 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 (herb); See all items with this value boiling (cooking); See all items with this value pickling
Contributor: Caylor, Karmen; Le, Vincent; Grimm, Stephanie; Bakir, Mehtap
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

Position: 46 (2 views)