Since I'm part Swedish, I really enjoyed the "Lutefisk Lament" poem.
I refuse to touch the stuff myself!  I remember seeing a T-shirt at a
Scandinavian shop once that depicted a fast-food restaurant complete
with arches.  Only in this case, the sign advertised, "Ole's Lutefisk
Burgers - One Sold."

For those brave(?) souls who would like to try this dish, the recipe
follows.  (Sorry Robbie, but I couldn't resist!)  I will forewarn you,
that any time a recipe is published, a dozen people will write in and
say, "That's not correct; here's how my grandmother/aunt/etc. made it."
But here goes:

Lute Fisk

  Saw fish into 6 inch lengths.  Soak fish in clear water for three
days.  Add 2 tablespoons lye dissolved in 1 gallon of water.  Soak for
three days in this solution.  Then soak 4 days in clear water, changing
water each day.

To cook Lute Fisk

  The soaked lutefisk may be tied loosely in a square of cheese cloth.
Drop into large enamel kettle of boiling water and cook 10 minutes, or
until done.  Pull up fish and drain.  Put on platter and de-bone.
Serve with White or Mustard Sauce.

White Sauce for Lute Fisk

  1 pound butter or 1/2 pound butter and 1/2 pound margarine
  2 1/2 cups flour
  2 quarts milk
  1 teaspoon salt
  pepper to taste

This makes a thick white sauce

Mustard Sauce

  1 tablespoon dry mustard
  1/2 cup milk

Prepare 1 hour ahead.  It thickens.  If too thick, add milk.
It's _hot_.

God Jul!

Joyce Brite
Player Piano and Mechanical Music Exchange
http://mmd.foxtail.com/Exchange/

 [ I like this recipe:  "Place the lutefisk on a serving plank and boil
 [ slowly for three days.  Then discard the lutefisk and eat the plank!"
 [ -- Robbie