From: The Thorough Good Cook

Fish: 9. Caveach Salmon.

Boil, in two quarts of vinegar, three heads of shallots, half an ounce of black pepper, three cloves two blades of mace, and a little salt. Cut the fish in slices, and fry these of a light brown colour in fine oil, or clarified dripping ; put them, when cold, into a pan; pour over them the vinegar and spices, and pat on the top eight or ten spoonfuls of oil.

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