[Sca-cooks] Herring in wine sauce

[Dana]

IKEA food market has a wide variety of herring in various sauces. They are
only a couple of dollars each, although they are small jars. They even have
matjes herring, which is sometimes hard to find. They also sell jars of
mustard dill sauce.  Of course, I live in the Bay Area, where you can find
almost everything.

My grandmother told me a story.  Now, when I say grandmother, you have to
understand that I am in my 70s, so we are talking late 19th century/early
20th century.  Not quite period, but . . .  When she was a little girl, once
a year (I seem to think autumn) her mother and her maids (yes, they had
help) would go down to the basement of their New York brownstone and make
barrels (crocks?) of pickled herring.  Sorry I don't have any recipes or
further information.  But I'm sure stories like that got me started on a
lifetime of culinary delights.  (The fact that she was also a concert
pianist and opera singer didn't hurt my musical  tastes either.)

Sir Maythen
West



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Message: 1
Date: Sat, 31 Aug 2013 20:53:08 -0600
From: Susan Lin <susanrlin at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Herring in Wine Sauce
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We eat it all the time.  Either straight out of the jar or on bread or
crackers.  Would never have thought to warm it up.  Just not the way we
would et it.  Always keep it refrigerated before and after opening.

I've used it for feasts because it is so much easier and less expensive than
making for myself especially since we are landlocked and can't readily get
fresh herring.  I do make my own gravlax but not pickled herring (which is
what this is)

Hope you enjoy it.

Shoshanah

On Friday, August 30, 2013, Stefan li Rous wrote:

> Recently we switched from Sam's to Costco and I found a number of new 
> items there.
>
> One of these was jars of "Herring in Wine Sauce". $13.99 / pound.
>
> Kinda expensive, but I'm thinking I might try it some time. Depending 
> on what modern things they've done to it, it may be reasonably period. 
> They sell it in refrigerated cases. Does it have to stay refrigerated 
> before opening it?
>
> And most of all, how would you eat such a dish? Straight from the jar?
> heated? With other stuff added to it?
>
> Yes, maybe silly questions, but I feel like the guy, in the opposite 
> culture, who is given a can of chili and decides to eat it cold. belch.
>
> This is a continuing problem in the ethnic food stores. Lots of 
> interesting foods and possibly interesting ingredients, but even when 
> I'm sure what some of them are, and I'm not always, I'm not always 
> sure how to prepare or cook the ones I might recognize.
>
> Thanks,
>    Stefan
>
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com <javascript:;> 
> http://www.linkedin.com/in/marksharris
> **** See Stefan's Florilegium files at:  http://www.florilegium.org 
> ****
>
>
>
>
>
>
> _______________________________________________
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Message: 2
Date: Sun, 1 Sep 2013 00:07:44 -0300
From: Ana Vald?s <agora158 at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Herring in Wine Sauce
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I ate a lot of herrings when I lived in Sweden, they were eaten on rye bread
or in "kn?ckebr?d", the hard bread it's eaten in Scandinavia, with some
boiled eggs and some mayo or mustard.
The last one is the one I prefer, in a creamy sauce with mustard and dill.
The German sell it in cans as well, "herrings mit Sahne"
Ana


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