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Pickle for Fish

Mix together a quart of vinegar, an ounce of salt, half a table-spoonful of scraped horse-radish, half a dozen cloves, the same of allspice, two bay-leaves, half a tea-spoonful of celery-seed, and a sprinkling of cayenne and whole black pepper. Bring to a boil. Wash any kind of fish as for boiling, and trim neatly. Cut it up, and pack it in a stone jar; pour enough of the pickle over to cover it, tie the jar down, and cook it in a very slow oven until done. Let it remain in a cool place to get cold before removing the cover. This is excellent for salads, or may be sent to table with any suitable cold sauce.