To Souse a Salmon

[ To Souse a Salmon ] Garrett Clopper

Contributors
Contributor Role
Compiler
Contributor Name
Garrett Clopper

Date: The manuscript is dated 1790-1799. | 1790/01/01 to 1799/12/31

Publication Format
Manuscript

Type
Food

Ingredients
salmon
nutmeg
vinegar
pepper
allspice
ginger
salt

Source: Garrett Clopper. Planting Journal, Accounts and Recipes.
Institution: New Brunswick Museum Archives and Research Library | Source Origin: Beverley Robinson Papers | Sublocation: Planting Journal, Accounts and Recipes by Garrett Clopper, 1790-1799. | Reference: S37A-2 F46

Description

This recipe is on page 10. Image courtesy of New Brunswick Museum Archives and Research Library.


Images
Transcription

To Souse a Salmon

Nutmeg

1 Quart Vinegar

1/2 Oz Pepper

1/2 Oz. Alspice

1/2 Oz Ginger

1 Quart Salt

Boil the above & pour it over

the Salmon

Annotations
"To prepare or preserve (meat, fish, etc.) by steeping in some kind of pickle, esp. one made with vinegar or other tart liquor." (OED)