Pickled Salmon
Salmon marinated in vinegar & spices - contributed by Rebecca A. C. Smith
  • 9 lbs salmon filets
  • 3 tbsp black peppercorns
  • 3 tbsp whole allspice
  • 10 blades of mace
  • 3 quarts vinegar
  • 4 tbsp salt
  • water for boiling
Bring filets to a boil in salted water and simmer 15 minutes. I cut filets in half and cooked them one at a time in a wide frying pan, adding a little more water and salt for each filet. Start with half a tsp of salt and add no more than half a tsp before each filet is cooked. Drain salmon & place in storage container. Take vinegar and 1 quart of the cooking liquid and set to boil with the spices, including the remaining salt. Boil for 15 minutes. Pour this over the salmon & refrigerate. Let sit for at least 3 days. Serves about 30.

Due to an inability to find whole mace, I substituted whole nutmeg, sliced. Since mace is the outer covering of the nutmeg and similar in flavor, I thought this an acceptable substitute. 

McNeill, F. Marian; The Scots Kitchen; Blackie & Son Ltd, Edinburgh, 1929, p. 116.

Pickled Salmon is featured in Feast for Christmas Revel

Metric, Celsius, & Gas Mark Equivalencies

Rebecca A. C. Smith is a tax collector for the State of Louisiana. She is an active member of the Society for Creative Anachronism, while her other hobby is Science Fiction and Sci-Fi Fandom.

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Pickled Salmon © 1997 Rebecca A. C. Smith | This page © 2000 James L. Matterer

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