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FISH, PICKLED (another way)

Make a pickle of boiling water and salt, strong enough to bear an egg. Plunge into this the fish to be pickled. Let it be well cleaned and trimmed, but the scales must not be removed, and there must be only just enough of the pickle to cover it. Be careful not to boil too much. Drain by placing it on a slanting board; and when cold pack it close, and fill an earthenware vessel with equal parts of the liquor the salmon or other fish was boiled in, and the best vinegar. Fill up again next day, and close the vessel.