Pickled Beef Palates

Wash four palates, put them in a saucepan with a bunch of sweet herbs, three blades of mace, two or three cloves, and one quart of water, seasoning to taste with salt and pepper. Boil the palates till quite tender (they will take about five hours), then drain, and remove their skins, keeping them covered until cold. Put one and one-half pints of vinegar and an equal quantity of white wine into a saucepan with the mace that was previously boiled with the palates, four cloves, and a few peppercorns, and boil for ten minutes; then remove from the fire and leave until cold. Put the palates in an earthenware jar with two bay leaves, five or six peppercorns, and a blade of mace, then pour the pickle over them. Tie paper over the top of the jar, and keep it for use in a store cupboard.

Pickled Salmon

Boil a salmon, and when cooked take it carefully out of the liquor, and leave it until cold, reserving some of the cooking-stock. Remove the bones from the salmon and put it in a deep dish. Mix with the reserved liquor an equal quantity of vinegar, four bay leaves, one tablespoonful each of allspice and black pepper, and a small quantity of salt; pour it over the fish. Keep the salmon in a cool place, and on the following day it will be ready for use.

Pickled Salmon, Turkish Style

Procure six pounds of salmon, and cut it into slices; wash, dry them on a cloth, rub them over with salt, and fry them in olive oil until nicely browned on both sides. Pour three pints of vinegar into a saucepan, with two tablespoonfuls each of powdered sugar and saffron-water, and stir them over the fire until on the point of boiling. Cover the bottom of a jar with bay leaves and myrtle leaves, then put in the slices of fish, placing between each layer pieces of garlic, skinned pistachios, peppercorns, mixed spices, and bay and myrtle leaves, cover the top slices with bay leaves and myrtle leaves, and pour over the boiling vinegar. Put a plate over the jar with a weight on the top to press the contents down, and leave them for three or four days. At the end of that time the pickle will be ready for use; it may be preserved for a considerable length of time.

Pickled Tongue

Wash the tongue well, place it on a dish or pan, with plenty of salt water over it, and turn it over every day for four or five days, so that every part of it may be evenly salted. After the fourth or fifth day, mix together two ounces of salt, one-half ounce of saltpeter, and one ounce of brown sugar, and rub the mixture well into the tongue. Turn it over every day for a fortnight, and it is then ready for use.