Name: Klipfish (Klipfisk)
Ingredients: 1 Text Only

There is no office so honorable as that of the preacher. There is no work so important to the souls of men. It is an office which the Son of God was not ashamed to take up. It is an office to which He appointed His twelve apostles. It is an office to which Paul in his old age specially directs Timothy's attention. He charges him with almost his last breath to "preach the word." It is the means which God has always been pleased to use above any other, for the conversion and edification of souls. The brightest days of the Church have been those when preaching has been honored. The darkest days of the Church have been those when it has been lightly esteemed. Let us honor the sacraments and public prayers of the Church, and reverently use them. But let us beware that we do not place them above preaching.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Seafood	Danish	Danish, Seafood, Ceideburg 2	1	Servings

INGREDIENTS

Text Only

INSTRUCTIONS

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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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