Blown kalveryg

Ingredients for Blown kalveryg

Instructions for Blown kalveryg

To prepare the Blown kalveryg recipe, please follow these instructions:

CA. 1 kg kalveryg (talk to your butcher about what is good for blasting/salting is covered with a few dl salt and boiling or cold water-stand approximately 8-16 hours on ice-cooked then approx. 1 hour in nysaltet water possibly with a few Bay leaves. Cut into slices and serve with:
Steamed peas, small green extra fine peas, ca. 75 g per person as well as steamed sugar peas-approx. 75 g per person. Boiled asparagus potatoes and horseradish sauce, which is made from: Ca. 6-8 dl skimmed or jersey or mini milk (the new milk types, which lies between skim milk and low-fat milk, jersey milk is from Thise dairy, negotiated by Irma until further notice. Mini milk from Arla negotiated all places where Arla's dairy products be negotiated). a couple of tablespoons. corn flour-flour a piece period horseradish sea salt and freshly ground black pepper. A few dl milk stir with flour. The rest of the milk to be heated and smoothed-see the instructions on the package. salt and pepper are met by and season with freshly grated horseradish. Server like extra horseradish for those who want extra peberrodstouch.