Cut a salmon into two or three pieces, put it in a fish-kettle, and set it on the fire with a sufficient quantity of water to cover it, and plenty of salt; as soon as it begins to boil, set it aside to simmer very gently until done; then take it off the fire, and let it stand in the liquor until cold, take it out, lay the pieces close together in a tub to pickle, and over them five anchovies, a small quantity of pounded saltpetre, and a quarter of a pint of sweet oil; being thus prepared, put the top of the salmon liquor into a stewpan, to which add the same quantity of white wine vinegar; put it on the fire to skim, and boil it for two or three minutes; take it oft", and let it cool. When cold, pour it over the salmon and tie it down; in three days turn it, and in a week's time it will be fit for use; this is merely in a small way; a great quantity being done at once, requires neither oil nor anchovies. Serve garnished with fennel.
Cut the salmon into pieces; boil it as for eating, and lay it on a dry cloth till the following day; boil two quarts of good vinegar with one of the liquor the fish was boiled in, one ounce of whole black pepper, half an ounce of allspice, and four blades of mace. Put the salmon into something deep, and pour over it the prepared vinegar when cold. A little sweet oil put upon the top will make it keep a twelvemonth.
To a quart of liquor the fish has been boiled in, put rather more than half a pint of good vinegar, and half an ounce of whole black pepper; boil it, and when it is cold pour it over the fish, previously laid in a deep dish.
Soak a piece of pickled salmon all night in pump-water; then lay it on a fish-plate, and put it in a stewpan, with three spoonfuls of vinegar, a little mace, some whole pepper in a bit of muslin, an onion, a nutmeg bruised, a pint of white wine, a bunch of sweet herbs, some parsley, lemon-peel, and a quarter of a pound of butter rolled in flour; cover the stewpan very close, and let it simmer over a gentle fire for a quarter of an hour; then take up the salmon, lay it in a dish, keep it hot before the fire; let the sauce boil till it is of a proper consistence; take out the spice, onion, and sweet herbs, and serve the sauce over the fish.