Seagull breast fried with onions (tingmíssat nekait uvanitsulerdlugit sujatat)

Ingredients for Seagull breast fried with onions (tingmíssat nekait uvanitsulerdlugit sujatat)

Instructions for Seagull breast fried with onions (tingmíssat nekait uvanitsulerdlugit sujatat)

To prepare the Seagull breast fried with onions (tingmíssat nekait uvanitsulerdlugit sujatat) recipe, please follow these instructions:

Bleep the birds and makes them. Slice the breast meat from the legs and crack it. Cook soup on the hulls and use some of the broth for gravy. Volume thin Bacon slices on pieces and brown them like in half of the fat. Take the pieces of meat up and pour the broth into the pan. Whip up a jævning of flour and milk, and whisk it into the boiling soup. Taste the sauce to boil meat with colour and colour, in the sauce until tender. Arrow the onions, cut them into thin slices and brown them in the rest of the fedstoffet. The meat is served in sauce are adorned with the tanned skins of the onion and potatoes and Slaw salad for mewd.

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.