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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.

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