SC - Ras' Maze for the Clueless

[LrdRas@aol.com]

- -----Original Message-----
From: Anne of Bradford <rdwlist at micronet.net>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: 26. ágúst 1999 15:29
Subject: Re: SC - Danish cookbook


>Lutefisk?  I've got the family swedish recipe, and would love to compare
the
>two.  Mine's definitely OOP (potatoes.  in sweden.  in period?  Doubtful,
but
>the butter/cream/potato sauce is heavenly before you put the cod in...),

Unfortunately, this recipe is one of the more vague in the book - the name
is actually "spidfisk", i.e. spitted fish, which I take to mean fish dried
on a spit.

Spidsfisk

Let it soak overnight in water and lye. But if you need it quick, then bring
it to the boil in water mixed with mild lye, then warm the fish up again in
fresh water.

Doesn´t say much, does it? There is a a very good description of how to make
lutefisk in the earliest Icelandic cookbook but it dates only from 1784. No
sauce - it is served with melted butter and mustard. Not that lutefisk has
ever been popular in Iceland but the book is written under a very strong
Norwegian influence and the author was trying to teach Icelanders to eat it,
with no success at all.

>You're making me want to go learn Danish and help you out.

Yes, well, like I´ve always said, you need a good reason to want to learn
Danish, and translating recipes is as good a reason as any. I taught myself
to read Danish at the age of six because I wanted to be able to read Donald
Duck Magazine (only available in a Danish edition at the time) - besides, it
was until this year the first foreign language Icelandic schoolchildren
learn - so I can read it almost as fluently as Icelandic. That goes for
Norwegian and Swedish too, and Faroese.

Nanna

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