Mains recipes

German Nuggets II

The potatoes are boiled and kneaded with the other things, formed into large buns, boil in salted water for about 1/2 hour. Eaten with coarse brown bread or sauce of: Frying fat plus water and jams, razed with potato flour. Tips: From South-and West Zea

Thick and thin peas peas

Take boiled along with the soup, and the peas boil visken a few hours until they can be whipped out, run through a colander. 1. day: a little pork soup mix in the peas to it has a texture like porridge. Serve with a big blob of butter and cold milk. 2. d

Pickled pigs feet

Pigs are cooked tender toes, after which they put in a bowl and pour over with a layer of boiled water and the aforementioned spices. Pigs toes must stand in sheeting in a day. Served with rye bread with fat. A little dram damage probably not!

Risengrøds omelet

Milk and oatmeal cooked into a porridge and in this met a little salt and husblasen, which are macerated in the normal way. Vanillen jabbed with a little sugar and place in the cream, which is then poured into the porridge. Then pour it all up in a serving bow

Potteål

The detoxified eel cut into pieces at 4-5 cm and put in saucepan along with petty sour apples, slices of onions and spices. According to ancient custom must all be layered, but it requires a great deal of, so you can just mix up things in the pot. A tiny bit o

Boiled salted eel

The eels must nedsaltes in autumn. When they must be used, they shall be taken up and put into cold water. After a night in the cold water is the watered down, after which they must be cooked in about 20 mins. The eels are served with boiled potatoes and me

Gråfinker from Sealand

Heart and liver cut into slices and onions chopped. Place in a saucepan along with spices and covered with cold water. The insides are cooked tender in about 40 min. the soup is poured off and saved. The innards are chopped finely in food processor. Apple cut

Gray finches (plukkemad)

All the meat is cooked in about 2 litres of water with bay leaves, thyme and salt in approximately 2 hours. The meat is chopped then on a pretty rough Board along with the apples and onions. The soup from the flesh be smoothed over with flour to a fairly thick