SC - Re: sca-cooks V1 #1976 - Gefillte Fish

[Devra at aol.com]

If you're leery of tasting the raw fish, you're smart!  That's why certain 
kinds of intestinal worms are known colloquially as 'gefilte fish worms'! You 
can get around this problem by sauteing a very small portion in a frying pan 
and tasting it.  (Of course, my Dad used to just taste the raw fish anyway.)

A second note: we could not get our broth to jell if we didn't include the 
fish skins in the pot.  We always made a bed of sliced onions, carrots, and 
celery to put onto a rack, and then dropped the fish patties onto them.  And 
let's not forget the best part, the cooked roe!

Devra the Baker (whose family is from Russia and ALWAYS put sugar in)


Devra Langsam
www.poisonpenpress.com
devra at aol.com