[Sca-cooks] ISO information on pickled fish
ddfr at daviddfriedman.com
Tue Jun 14 20:05:02 PDT 2011
Chapter 37 of al-Warraq is "Making soused fish and poultry (Mamqur).
The first recipe is fish with olive oil and wine vinegar.
>I recently tried the recipe for pickled salmon in Mrs. McLintock's
>Receipts for Cookery (cut salmon in pieces, boil, make a pickle of
>white wine vinegar, water, pepper, ginger, allspice, let everything
>cool, pour pickle on the salmon) -- which is an extremely tasty
>recipe. Unfortunatly for SCA use -- Mrs McLintock is 1736
>I was looking through the Floreligium, and noticed discussion of the
>Lord's Salt recipe from Cariadoc's Miscellany -- which is a similar
>(somewhat more complex and with bread crumbs) pickle , but is
>described for meat, not fish
>This got me wondering; I don't remember seeing an earlier English
>pickling recipe involving fish (although salting, brining, and
>powdering are all mentioned in England and Scotland) than the one
>above (although I have not looked extensively yet). Anyone have any
>pointers for me, places/works to check?
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