Purchase four pounds of salmon or halibut. Wash; put it in a kettle and cover with boiling water; add a tablespoonful of salt and boil gently for thirty minutes. When done drain and stand aside to cool. Take off the skin, cut the fish into convenient pieces. Put one quart of good vinegar in a porcelain-lined kettle, add two blades of mace, six whole cloves, two bay leaves, a small onion chopped, a dash of red pepper, two tablespoonfuls of sugar; bring to boiling point; drop in the pieces of fish, and let them boil up once. Have ready four or five quart glass jars; see that they are scalded and made clean. Lift each piece of fish, arrange them in the jars, cover with the boiling vinegar; adjust the rubbers, take the tops from a kettle of boiling water, screw on quickly, and stand in a cool, dry place. This will keep for months.

Any fish may be used, though white-fleshed fish is best.