Salmon 1/2 oz. of whole pepper 1/2 oz. of whole
allspice 1 teaspoonful of salt 2 bay-leaves equal quantities of
vinegar and the liquor in which the fish was boiled.
Method:
After the fish comes from table, lay it in a nice dish with a
cover to it, as it should be excluded from the air, and take away the
bone; boil the liquor and vinegar with the other ingredients for 10
minutes, and let it stand to get cold; pour it over the salmon, and in
12 hours this will be fit for the table.
