Klipfish (Klipfisk) Recipe

Ingredients

1 text only


Directions

Now watch this sleight of culinary hand as I
effortlessly slip across national boundaries and
across hemispheres to inextricably link the cuisines
of Denmark and Mexico.

Klipfish is salted dried cod, and Danish klipfish is
so good that large quantities of it are exported to
Spain, where "bacalao", as it is called there, is much
appreciated.

Cut 2 lbs. of fish in pieces and soak for 24 hours in
lukewarm water (or milk, if desired) with a teaspoon
of soda. Take up the fish, cut off the fins, and
scrape the skin. Put over the fire in cold water
without salt and cook for half an hour until quite
tender.

Serve on a hot platter garnished with parsley and with
boiled potatoes, melted butter, mustard sauce and a
dish of diced, hard boiled eggs (figure one egg per
person).

From "Danish Cookery" by Suzanne, Andr. Fred. Host &
Son, Copenhagen, 1957.

Posted by Stephen Ceideberg; March 9 1993.


Servings: 1 servings

 

 

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Categories: Fish; Seafood


The History of Recipes

Written recipes as an idea can be tracked back into the distant past, in truth as far back into history as ancient Egypt, and maybe even further. Interesting though that is, these, early recipes were just basic pictorial instructions for meal preparation.

In an interesting twist, the most ancient recipe in existence, according to food historians are some tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`.

Progressing into Roman times 25BC a man called Apicius assembled a number of documents which described recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the cooks of his times were skilled in the use of many different spices, including a few that are still present in modern kitchens like thyme, mint and dill.

Over the succeeding few centuries, the powerful families of Wesstern Europe tried to serve up the most exotic meals, and as a consequence, chefs and their recipes were at a premium. However, it was during the 19th century that fine cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, testing, and recording recipes that were common in the better off homes of the day.

When we get to the twentieth century, recipe publications were increasing in popularity mostly as a result of more people being able to read, leisure time and having more money to spend.

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