_ 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.
To prepare the _Caviar,_ or _Spawn,_ of the _Sturgeon._
Wash it well in Vinegar and Water, and then lay it in Salt and Water two or
three Days; then boil it in fresh Water and Salt; and when it is cold, put
it up for Use. This is eaten upon Toasts of white Bread with a little Oil.
To Roast a piece of fresh _Sturgeon;_ from Mr.
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