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SALMON, PICKLED (another way)

Cut the salmon across in slices about an inch and a half or two inches thick. Then rub each piece over with the following seasoning. Pound one ounce each of mace, Jamaica pepper, and cardamom-seeds, half an ounce of allspice, and a salt-spoonful of cloves; mix these with half a pound of pounded bay salt, and two grated nutmegs. Add also a little pounded bay-leaf and a very small quantity of dried and powdered mint. Rub this seasoning well into every slice of salmon, then cover each piece with yolk of beaten egg, and strew seasoning over it again. Half fill a small frying-pan with olive oil, and fry one piece of salmon at a time until it is of a rich yellow-brown colour. As each piece is fried, put it upon a hair sieve. When all are fried, let them drain until cold. Then put at the bottom of a stone jar a small branch of fennel and a little sprig of tarragon; upon these a layer of pieces of salmon, on these a bay-leaf, another little branch of fennel and another little sprig of tarragon, then pieces of salmon, then a bay-leaf; and so on until all the fish is in. Then pour in vinegar to an inch above the fish, and over this a thick layer of olive oil. Salmon pickled in this way will keep good for a year if required.