Pickled Salmon
Clean a fine salmon cut into large pieces and boil in salted water in the usual way. Drain, wrap in a dry cloth and set in a cold place to be used next day. For the pickle: To one quart of the water in which the salmon was boiled allow two quarts of the best vinegar; one ounce of whole black pepper; one grated nutmeg and a dozen blades of mace. Boil in a kettle closely covered to prevent evaporation of the flavor. When quite cold pour over the salmon; then pour in the top one tablespoon of sweet oil to preserve it longer. Cover closely and place in a dry cool place. This pickle will keep many months.