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English cookbook, 1700
Page 52
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again, & keep it in it, if you keep it till it begin to speck take it out & boyle your Liquor again [stiring?] it well To [souse?] Samon boyle your samon in vineger fenill water & salt, as for eating hott when it's enough take it out of the Liquor, & let it Lye till both be cold then put e'm to-geather again & keep it so,
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again, & keep it in it, if you keep it till it begin to speck take it out & boyle your Liquor again [stiring?] it well To [souse?] Samon boyle your samon in vineger fenill water & salt, as for eating hott when it's enough take it out of the Liquor, & let it Lye till both be cold then put e'm to-geather again & keep it so,
Szathmary Culinary Manuscripts and Cookbooks
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