Take twelve nice fresh fish, open them at the belly, take out the roes,
which set apart, the eyes, gills, &c., and wipe quite clean. Mix
White pepper, in powder 1 oz.
Mace, in powder ½ oz.
Cloves, in powder 1 oz.
Table salt 4 oz.
Season the insides of the fish plentifully with this mixture, and close
the sides upon it, tie the fish round with packthread, and place them
on their backs on a layer of table salt, and let them lie till next
day. Take off the threads, and lay the fish in a deep dish or earthen
pan, and pour over them best vinegar and water in equal parts. Pare off
the thin yellow rind of one large or two smaller lemons, lay this on
the top, cover with paper and bake in slow oven. If not all consumed
in a week, boil up the pickle, skim it, and pour again to the fish,
when cold.