154:
142:
When it is ready for cooking, it is put into a cooking pot, sprinkled with coarse salt and partly covered with water. When the water boils, the scum is skimmed off. The head can then be cooked covered for 60 to 90 minutes, until the flesh is cooked through but before it has begun to separate from the bone. It can then be served immediately, hot, or can be left to cool down so that it can be served cold.
132:
the meat is found, was tender and rather tasty. Dipped in a little rhubarb jelly, it was even better. Just beware of the eyes. Those baby blues are considered a delicacy. Well, really, it's the entire eye socket that some
Icelanders find so appetizing, with or without the actual eyeball included. So plop that hunk of meat into your mouth and try to think about something else. Anything else.
20:
131:
Never did I expect to taste such a barbaric dish as a sheep's head. But a decade later there it was on my plate, looking up at me with a sorrowful glaze in its eyes. I pulled the jaw apart and stabbed a clump of meat with my fork. When in
Iceland... And it wasn't bad. Really. The cheek, where most of
141:
Svið is prepared by first burning off the hair, then cleaning the head under running cold water while paying special attention to the eyes and ears. The head must then be sawn in half lengthwise and the brain removed; if it is frozen first, this is less messy. The brains can be cooked with the skin.
117:
When eating svið, the ears are sometimes considered taboo due to the superstitious belief that when they (bearing the mark of the animal's owner) are removed, the eater will be accused of theft. It is sometimes held that if the little bone underneath the tongue is not broken, a child that cannot yet
107:
83:
344:
74:
Svið originally arose at a time when people could not afford to let any part of a slaughtered animal go to waste. It is part of
297:
268:
243:
218:
374:
118:
speak will remain silent forever. Many
Icelanders consider the eye to be the best part of the head.
78:, a selection of various traditional Icelandic food that is served as a buffet, particularly at the
348:
369:
8:
187:
63:
consisting of a sheep's head cut in half, singed to remove the fur, and boiled with the
43:
338:
303:
293:
264:
239:
214:
103:
60:
127:, described her experience of eating svið in a 1995 article on Icelandic cuisine:
123:
111:
48:
321:
Weber, Lara (14 May 1995). "A guide to colorful, traditional
Icelandic dishes".
364:
98:). Similar dishes can also be found in other Western Nordic countries, such as
79:
358:
307:
75:
64:
28:
159:
87:
68:
172:
167:
182:
177:
99:
94:, made from bits of svið pressed into gelatinous loaves pickled in
24:
233:
91:
153:
19:
95:
149:
82:mid-winter festival. It is used as the basis for
356:
345:One man's account of his first time eating Svið
258:
283:
204:
202:
234:Parnell, Fran; Presser, Brandon (2010).
18:
284:Andrea Water (2005). "Probier mal...".
208:
357:
252:
227:
199:
320:
277:
42:
23:Svið served with mashed potatoes and
16:Icelandic dish made from sheep's head
339:Preparation and consumption of svið
13:
14:
386:
332:
152:
314:
136:
1:
238:. Lonely Planet. p. 50.
193:
67:removed, sometimes cured in
7:
145:
121:Lara Weber, writing in the
10:
391:
292:(6). Jahreszeiten Verlag.
40:Icelandic pronunciation:
213:. Xlibris. p. 39.
259:Maike Hanneck (2004).
209:Kulseth, P.M. (2010).
134:
32:
236:Lonely Planet Iceland
129:
22:
263:. túrí. p. 45.
349:Reykjavík Grapevine
188:List of lamb dishes
59:) is a traditional
33:
375:Icelandic cuisine
299:978-3-7742-7006-0
270:978-9979-9641-0-0
245:978-1-74104-455-3
220:978-1-4535-5918-5
382:
327:
326:
318:
312:
311:
281:
275:
274:
256:
250:
249:
231:
225:
224:
206:
162:
157:
156:
46:
44:[ˈsvɪːθ]
41:
390:
389:
385:
384:
383:
381:
380:
379:
355:
354:
335:
330:
323:Chicago Tribune
319:
315:
300:
282:
278:
271:
261:Island-Kochbuch
257:
253:
246:
232:
228:
221:
207:
200:
196:
158:
151:
148:
139:
124:Chicago Tribune
39:
17:
12:
11:
5:
388:
378:
377:
372:
367:
353:
352:
342:
334:
333:External links
331:
329:
328:
313:
298:
276:
269:
251:
244:
226:
219:
197:
195:
192:
191:
190:
185:
180:
175:
170:
164:
163:
147:
144:
138:
135:
61:Icelandic dish
49:transliterated
27:at the BSÍ in
15:
9:
6:
4:
3:
2:
387:
376:
373:
371:
368:
366:
363:
362:
360:
350:
346:
343:
340:
337:
336:
324:
317:
309:
305:
301:
295:
291:
288:(in German).
287:
280:
272:
266:
262:
255:
247:
241:
237:
230:
222:
216:
212:
205:
203:
198:
189:
186:
184:
181:
179:
176:
174:
171:
169:
166:
165:
161:
155:
150:
143:
133:
128:
126:
125:
119:
115:
113:
112:Faroe Islands
109:
105:
101:
97:
93:
89:
85:
81:
77:
72:
70:
66:
62:
58:
54:
50:
45:
37:
30:
26:
21:
322:
316:
289:
285:
279:
260:
254:
235:
229:
210:
140:
130:
122:
120:
116:
73:
56:
52:
35:
34:
370:Lamb dishes
160:Food portal
137:Preparation
88:head cheese
69:lactic acid
359:Categories
347:(from the
194:References
173:Kale Pache
168:Beshbarmak
108:seyðarhøvd
84:sviðasulta
76:þorramatur
308:0026-0029
183:Powsowdie
178:Smalahove
100:smalahove
80:Þorrablót
29:Reykjavík
211:Redeemed
146:See also
341:(video)
110:on the
306:
296:
286:MERIAN
267:
242:
217:
104:Norway
365:Offal
92:brawn
65:brain
57:svith
25:swede
304:ISSN
294:ISBN
290:2005
265:ISBN
240:ISBN
215:ISBN
106:and
96:whey
53:svid
36:Svið
102:in
90:or
55:or
51:as
361::
302:.
201:^
114:.
71:.
47:;
351:)
325:.
310:.
273:.
248:.
223:.
86:(
38:(
31:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
