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Xiii - To pickle lamprey


This is an excerpt from Koge Bog
(Denmark, 1616 - Martin Forest, trans.)
The original source can be found at Martin Forest's website

XIII - To pickle lamprey, skate, eel and other fresh fish. Take the fresh fish when it is well cleaned. Cut it into small pieces a finger long. Sprinkle with salt, dip it lightly in wheat flour, fry it brown in butter or olive oil and let cool. Then take thyme, marjoram, half-crushed pepper and nutmeg flowers. Sprinkle them on the bottom of where you want to keep the fish. Then put in a layer of fish and then on continue. Then pour the cold vinegar over it and cover with a lid of slight weight. Don't put your hands into it, but use a spoon so that the vinegar isn't spoiled.

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