>>19098058There are no scales. You eat it directly from the glass like the lazy slob you are. You put it on a slice of rye bread if you feel extra fancy.
My granny marinates it in buttermilk, with onions, pepper and laurel. It stays in the fridge for a day or two, then we eat it with linseed oil and potatoes boiled in their skin. I hope she gives me the recipe before she dies. Pic related.
