SC - length of feasts... (can't remember the re: )

[kat]

Par Leijonhufvud wrote:
> 
> Once uppon a time, long long ago I promised to dig up a recipie for
> this. This is straight out of a book, untried by me, and for all I know
> it wil turn out horrid. But...

Sounds good to me. It is essentially skinless, boneless herring,
pickled, with a sauce that is more or less what is traditionally eaten
with gravlax. Yum!

Adamantius
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Phil & Susan Troy
troy at asan.com
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