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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 47
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To pickle Shrimps - Take the finest red Shrimps you can get, & of the best Alegar as much as you think will cover them well; put in a little Salt, Mace, Ginger & Pepper; boil all these well together; & when the Pickle is cold put in your Shrimps; if you find them go soft, boil your Liquor again, & put upon them when cold - To pickle Salmon - Take 2 Quarts of good Vinegar & half a oz of black Pepper & 1/2 oz of Jamaica Pepper; Cloves & Mace of each 1/4 oz & near 1 lb of Salt; bruise the Spices & put it all into as small a Quantity of Water as will cover the Fish, which must be cut in round Pieces & when well boil'd
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To pickle Shrimps - Take the finest red Shrimps you can get, & of the best Alegar as much as you think will cover them well; put in a little Salt, Mace, Ginger & Pepper; boil all these well together; & when the Pickle is cold put in your Shrimps; if you find them go soft, boil your Liquor again, & put upon them when cold - To pickle Salmon - Take 2 Quarts of good Vinegar & half a oz of black Pepper & 1/2 oz of Jamaica Pepper; Cloves & Mace of each 1/4 oz & near 1 lb of Salt; bruise the Spices & put it all into as small a Quantity of Water as will cover the Fish, which must be cut in round Pieces & when well boil'd
Szathmary Culinary Manuscripts and Cookbooks
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