Soak lutefisk in cold water. Drain. Cut fish in 4 or 5 inch pieces. Put in cheese cloth bag to keep shape. Put in large kettle* in cold water, salt and bring to oil slowly. Lutefisk should be done then. If boiled too long it will fall apart and be watery.
Remove from boiling water and drain in colander. Remove skin, bones, and fins. Serve immediately with melted butter.
- - Mrs. Gordon Ellestad
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966
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