Skipperlobescoves with beetroot and chives

Ingredients for Skipperlobescoves with beetroot and chives

Instructions for Skipperlobescoves with beetroot and chives

To prepare the Skipperlobescoves with beetroot and chives recipe, please follow these instructions:

Flesh plastered for tendons cut into cubes of about 1 1/2 cm and is given a rehash in cold water throw the water out rinse meat

Bring to the boil again in as much cold water to just cover the groftskårne onion Bay salt and whole peppercorns are met by some gruel is under lid 1-2 hours.

raw peeled potatoes cut into small pieces and place on top of flesh right småkoger now for the potatoes are almost never boil them to death and then meat and potato mix together the potatoes are helping the Court to avoid; macaroons; at the bottom of the pan.

Tips:
Accessories cut chives mustard rye bread and beetroot and GOOD BEER Bon appétit