Preparation / 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 and Son, Copenhagen, 1957.