SC - a funny

[Ceridwen]

On 19 Oct 1997 17:44:01 U "Mark Harris" <mark_harris at risc.sps.mot.com>
writes:
>Greetings,
>
>I noticed some jars of pickled herring in my grocery store on Friday.
>There were several varieties. I will take a pad and pencil next time
>I go. But I am wondering how you might use the plain, pickled
>herring? 
>
>These were in either a small or large (quart?) size jar and were
>cross-sections of fish, not filleted. I don't think I would like the
>taste of the fish straight out of the jar, so what kind of recipes
>would you use them in or otherwise eat them? I'm assuming these are
>pretty close to medieval pickled herrings.
>
>Some of the other varieties seemed to be packed in cream or some kind
>of cream sauce.
>
>Stefan li Rous
>  (The SCA has certainly broadened my tastes. I wouldn't have even
>considered this pickled herring several years ago.)
>
Being brought up in mundanely American-Danish family,we normally had
pickled herring in cream sauce for the holidays. The best way to eat
them, I think, is on Triskets. I know that way isn't period, but you do
need a sturdy base for them. The times I used ritzs or similar crackers,
the crackers tend to crumb into thousands of pieces as soon as you bite
into them. 
Lady Beatrix
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