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SALMON, PICKLED (Cold Meat Cookery)

No. 1.--Take the remains of dressed salmon. Remove the skin, lift the flesh from the bones, and divide it into neat pieces. Make as much pickle as will cover the fish, composed of equal portions of vinegar and of the liquor in which the fish was boiled, and boil it for ten minutes with salt, pepper, and spices proportionate in quantity to that of the liquor. Let the pickle cool, then pour it over the salmon, and set in a cool place till wanted. In twelve hours the fish will be fit for use. Garnish with fennel or bunches of red currants, or a little lobster coral. No. 2.--Dissolve a slice of fresh butter in a stewpan. Put into this three moderate-sized onions, sliced, a turnip cut into dice, a bunch of parsley, a sprig of thyme, and a bay-leaf. Stir the ingredients over a gentle fire for four minutes, then pour upon them a pint of water and a pint of vinegar, and add two tea-spoonfuls of salt and one of pepper. Boil the pickle till the onions are tender. Put the dressed fish, freed from skin and bone and divided into neat pieces, into a shallow pan, strain the pickle over it, and set it in a cool place till wanted. The pickle may be used again and again if it is boiled up occasionally with a little fresh vinegar.