[ To Pickle Salmon with Spices to Keep in Hot Countries ]
Source: Nova Scotia Gazette
Institution: Nova Scotia Archives | Source Origin: Nova Scotia Newspapers on Microfilm | Reference: Consult the Nova Scotia Archives' "Nova Scotia Newspapers on Microfilm" list (Royal Gazette) for a complete account of microfilm reels for this paper. EMMR includes recipes from reel 9466.
A recipe for pickled salmon. This recipe is one of two for pickled salmon printed together in this edition of the newspaper. The other is for pickled Berwick Salmon. Vol. 2, No. 53. Microfilm Reel 9466.
To pickle SALMON with spices to keep in hot countries.
Cut a little off the belly of each Salmon, so
that you may be able to draw out the guts, cut
the fish in as many pieces as you please without
splitting, and t e [sic] each piece with bass, as they do
sturgeon, and boil it in the following pickle;
take of water and vinegar equal quantities, add
seven pounds of salt to every ten gallons of the
water, or in that proportion; when your kettle
boils put in your fish, and let it boil three quar-
ters of an hour, take it out to cool in the coldest
place, that it may cool in the quickest manner
possible; after it is cold, it must be put up in
small kits covered with the following pickle:
Take as much vinegar as necessary for your pur-
pose, and let it boil a quarter of an hour; put in
a linnen bag, and hang in your kettle where you
boil your vinegar, some mace, cloves, white
pepper and ginger root, a quantity of each, in
proportion to the quantity of Salmon you are go-
ing to cure, that is about half an ounce to a Sal-
mon; and cover your fish in the kits with this
boiled vinegar when cold, and distribute your
spices by putting a proportion of each in every
N. B. You may boil four or five kettles of fish
in the same liquor before you throw it away.