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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
Klipfish (Klipfisk) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Written recipes as an idea can be traced far back into ancient history, certainly as far into history as the early Egyptians, and potentially, even further back. In practice though, sadly, these ancient recipes were just simple pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are a few stone tablets in ancient Sumerian which describe the preparation 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 blissful. Continuing our culinary historical journey, there were a couple of interesting recipe books dating from the fourteenth century : one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the curry that we all know today, but instead descriptions of the types of meals on the menues of the rich people of that period. Over the succeeding few centuries, the rich and powerful families of the West competed with each other to lay on the most exotic banquets, and consequentially the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. When we get to the 20th century, cookery books were in high demand, due to better eduction, people having increased spare time and being a little richer. |
We hope you enjoy this Klipfish (Klipfisk) recipe.
