Erken's method for stockfish (air-dried cod): beat the dried fish with a wooden mallet, soak it 1–2 days, steam it on a rack under a lid, and serve with oil, pepper, and salt.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 125 (falt i det fri)
Stockfish — air-dried cod — was one of the most important winter provisions in Norwegian households. Erken stresses that the fish must be beaten well before soaking, and recommends steaming, which gives a milder result than boiling in water.
Beat the fish
Beat the dried fish well with a wooden mallet before soaking it.
Soak
Put the fish in cold water for 1–2 days. Change the water along the way. The fish should not be too salty, but it must also not smell.
Steam the fish
Put the fish on a rack in a pot with water underneath. The water must not reach up to the fish. Cook under a tight lid until the fish is heated through and flakes apart.
Serve
Take the fish out as soon as it is done, and prepare it with oil, pepper, and salt.
Amounts are not given in the original; approximate amounts for one large stockfish have been added. The method is broken into steps and put into modern language.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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