Pickle Fish, how to...

From an
1888
cook book
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.

Take any freshly caught Fish.
Clean and scale them,
wash and wipe them dry.
Cut them into slices a few inches thick,
put them in a jar with some Salt,
some Allspice,
and a little Horseradish.
When filled cover them with
good strong Vinegar.
Cover it well with a good cover.
Let it stand in your oven a few hours.
Don't let the oven be too hot.
This will keep six months.
Put it immediately in the cellar,
and in a few days they will be fit for use.
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