cookbook dating to circa 1350 CE. Gefuelten hechden consisted of poached and mashed pike that was flavored with herbs and seeds, stuffed back inside the fish skin, and then roasted. This dish was popular with German Catholics during Lent, when it is forbidden to eat meat. By the Middle Ages, stuffed fish had migrated into the cuisine of German and Eastern European Jews.

Preparation and serving

Gefilte fish was traditionally

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