Lutefisk

The Recipe

The Norwegians serve the fish with melted butter; the Swedes serve it with
white or mustard sauce.

Modern version:

  2 1/2 lb Lutfisk (dried cod)
  2 T lye

Saw the dried fish into pieces, soak in clear water for three days.  Take one gallon of fresh
water and add the lye.  Soak fish in the lye solution for three days.  Remove fish and soak for
four days in clean water.  Tie the fish in squares of cheese cloth and drop in to fresh boiling
water for 10 minutes.

Prairie version:

 2 1/2 lb Lutfisk (dried cod)
1 c Slaked lime
2 qt birch ashes
Saw fish into 3 parts, clean thoroughly and place in a wooden bowl or
pail. Add water to cover and set in a cool place for 5 to 6 days. Change 
water each day.  Remove fish and thoroughly clean wooden bowl. Make a
solution of water, lime and ashes and allow to stand overnight. Drain
off clear liquid and pour over soaked fish, set in a cool place for 7 days.
When fish is soft, remove from solution, scrub bowl well and soak fish
for several days in cold clear water.  Cook in boiling salted water at
simmering temperature for about 20 minutes.  Drain well and serve.

WARNING: Under no circumstances should you cook lutefisk in silver dishes or use silver utensils, the
chemical reaction will permanently damage the silver.