[Sca-cooks] ISO information on pickled fish

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Tue Jun 14 15:58:27 PDT 2011


On Jun 14, 2011, at 6:43 PM, Gretchen Beck wrote:

> 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?

I'm in a mad rush, but I believe there are pickled fish recipes in Hugh Plat's Delightes For Ladies (1609), which, as I recall, has a section on preserving. I'll look at Gervaise Markham later... 

Adamantius


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