[Sca-cooks] fish at feasts
otsisto at socket.net
Sat Aug 23 11:55:09 PDT 2008
Due to the time constrains of the head cook we purchased pre -made.
We did have a recipe as a back up and though it was Norweigian, it wasn't to
our knowledge pre 1600s. Our head cook was a head cook at a local restuarant
and going to school for a degree in archeology. It also was the early 80s
and access to medieval recipes was limited.
Did you pickle your own herring? Or did you buy it already pickled?
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