Gulls, Blasted (tingmissat tarajulâgkat)

Ingredients for Gulls, Blasted (tingmissat tarajulâgkat)

Instructions for Gulls, Blasted (tingmissat tarajulâgkat)

To prepare the Gulls, Blasted (tingmissat tarajulâgkat) recipe, please follow these instructions:

The brine is boiled for 5 minutes and made for cooling. Bird be able, washed thoroughly and place the whole in the completely cold pickle. The birds must be completely covered by the brine used possibly pressure on. After 2-3 days salting flushed birds and cooked in unsalted water 1 1/2 -2 hours. Blasted gulls can be eaten with cooked vegetables and broth can be used for cabbage and peas.

Tips:
If you do not like the trannede taste as many wild birds, birds can be skinned. It may also be necessary to bleep birds that are shot to pieces, otherwise it is impossible to make them clean. Vingern cut first by bugskindet, chop through the fur and banked by. The birds are washed thoroughly, dried and rubbed the insides with salt and pepper. It also takes something of the trannede flavor fulgene roast stuffed with raw, peeled shredded potatoes. Thinly sliced fresh pork binds on the birds, which Brown and FRY in gravy. Heart gizzard and liver can be used, but watered down well in advance. Gulls cooked 1-1 1/2 hour.