hour; then take the salmon out, and let it stand till it is cold; strain the liquor through a sieve; when it is cold put your salmon very close in a tub or pan, and pour the liquor over it; when you want to use it, put it into dish, with a little of the pickle, and garnish it with green fennel.
To pickle Sturgeon.
Take your sturgeon and cut it in handsome pieces, wash it well, and tie it up with bass; make a pickle of half spring water and half vinegar, make it pretty salt, with some cloves, mace, and all-spice in it; let it boil, then put in your sturgeon, and boil it till it is tender; then take it up, and let it stand till it is cold; strain the liquor through a sieve; then put the sturgeon into a pan or tub as close as you can, pour the liquor over it, and cover it close; when you use it, put it in a dish, with a little of the liquor, and garnish it with green fennel or parsley.
To pickle Mackerel, called Caveach.
Cut your mackerel into round pieces, and divide one into five or six pieces; to six large mackerel you may take one ounce of beaten pepper, three large nutmegs, a large mace, and a handful of salt; mix your salt and beaten spice together; then make two or three holes in each piece, and thrust the seasoning into the holes with your finger; rub each piece all over with the seasoning, fry them brown in sweet oil, and let them stand till they are cold; put them into a jar, cover them with vinegar, and pour sweet
