Take a Sturgeon, gut it and clean it very well, within side, with Salt and
Water; and in the same manner clean the Outside, wiping both very dry with
coarse Cloths, without taking any of the great Scales from it: then take
off the Head, the Fins and Tail; and if there is any Spawn in it, save it
to be cured for Caviar. When this is done, cut your Fish into small Pieces,
of about four Pounds each, and take out the Bones, as clean as possible,
and lay them in Salt and Water for twenty-four Hours; then dry them well
with coarse Cloths; and such Pieces as want to be rolled up, tie them close
with Bass-strings, that is, the strings of Bark which compose the Bass
Mats, such as the Gardeners use: for that being flat, like Tape, will keep
the Fish close in the boiling, which would otherwise break, if it was tied
with Pack-Thread. Strew some Salt over the Pieces, and let them lie three
Days; then provide a piece of Wicker, made flat, aid wide as the Copper or
Cauldron you will boil your Fish in, with two or three Strings, fasten'd to
the Edges, the Ends of which should hang over the Edges of the Copper. The
Pans we generally boil our Fish in, are shallow and very broad; then make
the following Pickle, _viz._ one Gallon of Vinegar to four Gallons of
Water, and to that quantity put four Pounds of Salt. When this boils, put
in your Fish; and when it is boil'd enough, take it out, and lay it in
single Pieces, upon Hurdles, to drain, or upon such Boards as will not give
any extraordinary Taste to the Fish. Some will boil in this Pickle a
quarter of a Pound of whole black Pepper.
When your Fish is quite cold, lay it in clean Tubs, which are call'd Kits,
and cover it with the Liquor it was boil'd in, and close it up, to be kept
for Use.
If at any time you perceive the Liquor to grow mouldy, or begin to mother,
pass it through a Sieve; add some fresh Vinegar to it, and boil it: and
when it is quite cold, wash your Fish in some of it, and lay your Pieces
a-fresh in the Tub, covering them with Liquor as before, and it will keep
good several Months. This is generally eaten with Oil and Vinegar.