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

[Philip & Susan Troy]

>  >  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

Mine, too. My understanding, anyway, based on various people's
Great-Aunts Mollie (I don't have one, sadly), and the construction of
the name. It would be like calling bread dressing "stuffing" and
denying it was ever stuffed into a bird: the name means "stuffed", or
at least that was my understanding.

Adamantius