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Irish Salmon Pickle

Trim any part of salmon left from dinner, or boil a nice handsome piece. Lay it in a deep dish, and, when cold, pour over it the following pickle, also cold. If closely covered and well basted with the pickle the salmon will keep many days. Boil together in half a pint of vinegar, a gill of water, a gill of white wine, some sliced horse-radish, two blades of mace, two bay-leaves, whole pepper, allspice, and a little salt. Let it get cold, and pour it over the fish. Time, ten minutes to boil.