Take a fine fresh salmon, and having cleaned it, cut it into large
pieces, and boil it in salted water as if for eating. Then drain it,
wrap it in a dry cloth, and set it in a cold place till next day.
Then make the pickle, which must be in proportion to the quantity of
fish. 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
nutmeg grated, and a dozen blades of mace. Boil all these together in
a kettle closely covered to prevent the flavour from evaporating. When
the vinegar thus prepared is quite cold, pour it over the salmon, and
put on the top a table-spoonful of sweet oil, which will make it keep
the longer.
Cover it closely, put it in a dry cool place, and it will be good for
many months.
This is the nicest way of preserving salmon, and is approved by all who
have tried it. Garnish with fennel.