Torskhuvud och Skolder

Ingredients

• the fish
• a handful of salt
• a half-pint of vinegar
• yolks of eggs
• fine breadcrumbs
• grated lemon peel
• pepper
• salt
• bits of butter
• minced parsley

Method

1. 1

   Rub fish with salt overnight, wash, and boil in salted vinegar water for 30-40 minutes.

2. 2

   Brush with egg yolks, cover with breadcrumbs, and bake, basting with butter until crisp.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 245. The excerpt below is the record exactly as published.

Torskhuvud och Skolder Fisk Pudding (Dressed Cod's Head and Shoulders) (Fish Pudding) KalfFrikasse Kokta Hons med Ris och Ost (Fricasse of Veal) (Boiled Fowl with Rice and Cheese) Stekt Svinerigg (Baked Shoulder of Pork) Snoripa mit Yokal (Zephyrs of Ptarmigan and Sea-Kale) Sallat (Salad) Alma Pudding Munkar ( Al ma Pudding) (Pancakes) Blabar Glasse (Bilberry Ice Cream) Frukt (Fruit) 613 BANQUETS OF THE NATIONS Mjolk ost Pudding. (Custard Cheese Pudding.) Boil for three minutes one pint of milk with half a bay-leaf, an anchovy, and just a grate of nutmeg. Pour this on to three whipped eggs with a tablespoonful of grated cheese, a pinch of mustard and pepper mixed in them. Put this in a pudding-dish and bake for twenty-five minutes, or it may be steamed and turned out on to a dish. Custard pudding is made the same way, only sub- stitute one ounce of sugar for the grated cheese and other seasonings. Torskrom Pastag. (Scallops of Cod's Roe.) Cook about three-quarters of a pound of roe. Take one teaspoonful each of corn and wheaten flours and mix them with one tablespoonful of water. Next take three tablespoonfuls of the liquor in which the roe was boiled while it is still at boiling point, stir it into the flour mixture, adding half an ounce of butter, one teaspoonful of essence of anchovy, and a little cayenne pepper, and put it over a brisk fire, stirring until it gets quite thick. Mix this with the roe, which you have first passed through a wire sieve ; put it on a dish well buttered and sprinkled with sifted bread- crumbs. Spread out the roe evenly to about one inch in thickness, and cover with more breadcrumbs, seasoned with salt and pepper ; melt a little butter, spread it over the top, and then bake for twenty minutes in a quick oven. If it is not well browned in this time use a salamander to finish it. 614 SWEDEN Klar Buljong med Klimpor. (Clear Soup with Dumplings.) Chop up together one carrot, half a turnip, one leaf of a white cabbage, two tablespoonfuls of peas, and one tablespoonful of French beans, adding one ounce of butter, half a tablespoonful of salt, and a very little pepper. Keep the preparation very thick, and cook for twenty minutes in a saucepan, adding two tablespoonfuls of grated Parmesan or Gruyere cheese. Cut three French rolls into halves, take out the crumb, fill them with the mixture, sprinkle the tops with more cheese and a little warmed butter, putting them into the oven for two minutes, and serve in a hot soup-tureen, with three pints of consomme poured over. Korsbarsuppe. (Cherry Soup.) Pound three pounds of cherries, break the stones and pound the kernels. Boil this in three pints of water. Strain, and boil the cherries and stones again ; strain, and add to the first liquor. Put in a pot with a stick of cinnamon, three cloves, and sugar to sweeten, and boil for twenty minutes. Serve with sweet dumplings put in the soup-tureen. Sweet Dumplings. Beat one whole egg and the white of another ; add a dessertspoonful of fine sugar and four cardamoms ground to a powder. Stir in two large cups of fresh breadcrumbs. When well mixed flour the hands and make into balls the size of small walnuts. Plunge them 6i5 BANQUETS OF THE NATIONS into boiling water two or three at a time, so that the water may not come off the boil, and cook for twenty minutes. Torskhuvud och Skolder. (Dressed Cod's Head and Shoulders.) Rub the fish with salt overnight, taking off the scales, but do not wash it. When to be dressed, wash it clean, then quickly dash boiling water over the upper side, and with a blunt knife take off the slime which will ooze out, taking great care not to break the skin. Do the same to the other side of the fish ; then place it on the strainer, wipe it clean, and plunge it into a large pan of boiling water with a handful of salt and a half-pint of vinegar, and boil slowly from thirty to forty minutes. After draining, slide it carefully on to a deep dish and brush with yolks of eggs, over which strew fine breadcrumbs, grated lemon peel, pepper and salt. Stick numerous bits of butter over the fish, and set it before a clear fire, strewing more crumbs, lemon peel, and minced parsley

Cook this with the app: pantry check, scaling, and the assistant.