Gefilte fish (was Re: [Sca-cooks] Jewish Haiku)

[Randy Goldberg MD]

>  From Valoise Arnstrong's translation of Welserin... obviously this is
> very much treif, but it _is_ fish, and it _is_ gefilte, so I suppose
> it is a step in the right direction. Even I've seen modern recipes
> for gefilte fish which are actually the fish converted to a stuffing
> and put back in its skin (usually a sort of galantine or sausage,
> rather than a whole, stuffed-fish-subtlety-type thing

It's my understanding that this was the original Eastern European Jewish way
of preparing gefilte fish - at any rate, that's how my Great-Aunt Mollie
z"lt made it, and how she learned it from her mother and grandmother.

Avraham