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Classic
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page 319
salpeter, some sugar and a little salt, all mixed, and then put it in the tub
with the rest of the salt between the layers, so that no piece is left without
salt. The skin sides should be put to each other, the meat sides likewise.
Uppermost on the salmon put a piece of linen with salt on. The back bones can be
salted on top, but not the middle pieces of the salmon, as they spoil sooner.
Best though, to salt them in a separate vessel.
Pickled cucumbers.
The small green ones, termed gherkins, are the best to use. Clean them well in
cold water with a brush, removing all prickles, and soak in a strong rock-salt
brine for about three days; take them out and put into wide-mouthed bottles or
jars, with a few cloves of garlic, pepper-corns, cloves, rock-salt, and a bunch
of seasonings, composed of bay leaves, tarragon, or other flavoring herbs, to
taste, all tied in a Swiss muslin bay; fill each jar with vinegar as soon as it
boils, and when the jars are perfectly cold cover them air-tight. They should be
looked at every two
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