allspice, 1 teaspoonful of salt, 2 bay-leaves, equal quantities of
vinegar and the liquor in which the fish was boiled.
_Mode_.--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.
_Time_.--10 minutes.
TO CURE SALMON.--This process consists in splitting the fish,
rubbing it with salt, and then putting it into pickle in tubs
provided for the purpose. Here it is kept for about six weeks,
when it is taken out, pressed and packed in casks, with layers
of salt.
POTTED SALMON.