[Sca-cooks] pickled fish was: herring in wine sauce

[Stephanie Ross]

The Domostroi mentions these fish as pickled in period - white salmon,
sterlet, sturgeon, roach, pike, bream and loach. Hare was also pickled as
well. Pink and red salmon were pickled in brine and served with a sauce
(what kind was not specified). Herring is mentioned as being eaten in the
fall fresh, fried or steamed during Saint Philip's Fast (Nov 15 - Dec. 24).
Several of these fish are pickled with horseradish.

Other pickled foods, mostly served during Christmas include: elk heart,
suckling pig, and beluga liver,

AEschwynne

-- 
Et si omnes ego non.