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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.
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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.
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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
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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.
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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
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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
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speak will remain silent forever. Many
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consisting of a sheep's head cut in half, singed to remove the fur, and boiled with the
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Weber, Lara (14 May 1995). "A guide to colorful, traditional
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292:(6). Jahreszeiten Verlag.
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370:Lamb dishes
160:Food portal
137:Preparation
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69:lactic acid
359:Categories
347:(from the
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173:Kale Pache
168:Beshbarmak
108:seyðarhøvd
84:sviðasulta
76:þorramatur
308:0026-0029
183:Powsowdie
178:Smalahove
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104:Norway
365:Offal
92:brawn
65:brain
57:svith
25:swede
304:ISSN
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