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Pickled Salmon

Boil a salmon, and when cooked take it carefully out of the liquor, and leave it until cold, reserving some of the cooking-stock. Remove the bones from the salmon and put it in a deep dish. Mix with the reserved liquor an equal quantity of vinegar, four bay leaves, one tablespoonful each of allspice and black pepper, and a small quantity of salt; pour it over the fish. Keep the salmon in a cool place, and on the following day it will be ready for use. Pickled Salmon, Turkish Style Procure six pounds of salmon, and cut it into slices; wash, dry them on a cloth, rub them over with salt, and fry them in olive oil until nicely browned on both sides. Pour three pints of vinegar into a saucepan, with two tablespoonfuls each of powdered sugar and saffron-water, and stir them over the fire until on the point of boiling. Cover the bottom of a jar with bay leaves and myrtle leaves, then put in the slices of fish, placing between each layer pieces of garlic, skinned pistachios, peppercorns, mixed spices, and bay and myrtle leaves, cover the top slices with bay leaves and myrtle leaves, and pour over the boiling vinegar. Put a plate over the jar with a weight on the top to press the contents down, and leave them for three or four days. At the end of that time the pickle will be ready for use; it may be preserved for a considerable length of time.