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

Stephanie Ross the.red.ross at gmail.com
Fri Sep 6 08:40:08 PDT 2013


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.



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