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.