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Salmon, Soused

Put, say, three pounds of cold cooked salmon into a deep dish. Put a pint of cold vinegar into a saucepan with half a pint of water. Add an inch of whole ginger, a tea-spoonful of peppercorns, three cloves, a blade of mace, a pinch of cayenne, and a tea-spoonful of salt. Bring the liquor to the boil; let it boil for ten minutes, pour it out, and let it get cold. Strain it over the salmon, and let it remain in a cool place for several hours. Serve with a little of the pickle in the dish with it. Time to boil the pickle, ten minutes. Probable cost when salmon is plentiful, about 3s. 8d. Sufficient for eight or nine persons.