These are deliriously light and appetising, and may be
eaten either alone or with salt, sugar, honey, etc., with
tea.
Hartaitahs. (Pikelets.)
Prepare some dough as for sfinges. Clean an earthen
pan by well rubbing with soft soap and drying. Place
it on a slow fire till very hot ; then drop in a spoonful of
the thin dough. When set, turn the pikelet, being
careful not to burn. Put a small piece of butter and a
little honey✪ Hartaitahs (Pikelets) on the top of each. Serve very hot. Eaten
with tea.
468
LXII.— NORWAY
Rokt Lax
(Smoked Salmon)
Menu
Torksrom
(Cod's Roe)
Sardines
(Sardines)
Gulerodder Suppe med Ris
(Carrot Soup with Rice)
Fisk Podding
(Fish Pudding)
Bentose Fugler
(Boneless Birds)
Olsuppe
(Beer Soup)
Plokfish
(Plucked Fish)
Stuvet Kalv
(Stewed Veal)
Stegte Rype
(Roast Ptarmigan)
Stikkelsbaergrod
(Gooseberry Fool)
Ribs is Creme
(Red Currant Ice Cream)
Frugt
(Fruit)
469
BANQUETS OF THE NATIONS
Guleroddek Suppe mku Ris. (Carrot Soup with Rice.)
Mince one pound of carrots and half a pound of turnips,
fresh and tender, and fry them in a stewpan with a piece
of butter, a little salt, and one pinch of sugar ; moisten
with a little broth, put the cover on the stewpan, remove
it to the side of the Tire, and let it boil until the broth is
reduced, stirring the carrots and turnips about occa-
sionally. Boil two or three peeled potatoes in salted
water, diain, and dry in the oven, mash them with the
carrots and turnips, and pass all together through a
sieve. Put this puree into a stewpan, add slowly two
quarts of good broth, and stir it ; when it boils, remove
the stewpan to the side of the fire, and simmer for twenty-
five minutes. Season with salt and pepper, skim all
the scum off, thicken with three yolks of eggs, pour it
through a fine sieve into a soup tureen in which you
have placed three cupfuls of warm boiled rice and some
fried croutons.
Olsuppk. (Beer Soup.)
Mix two spoonfuls of ground rice in one quart of milk ;
add one quart of mild beer, seasoning the whole with
the peel of a lemon, and sugar to taste. Put in a pot-
and boil briskly, stirring all the time.
This soup does not do to stand long, so serve as soon
as possible with wheaten biscuits.
Fisk Podhing. (Fish Pudding.)
Pass through a hair sieve one and a half pounds of
fresh haddocks, mix with some salt, and one spoonful
470
NORWAY
of flour, and two eggs. Then add a pint of whipped
cream, half a pint of milk, a little nutmeg, and three
eggs well beaten✪ Fisk Podding (Fish Pudding). Mix lightly and pour into a buttered
form, and steam for a couple of hours. Serve with a
rich lobster sauce.
Sole, whiting, ling, hake, halibut, turbot, and cod, are
cooked the same as above.
Lobster Sauce.
Cut a small lobster into slices the size of half-crown
pieces, which put into a stewpan ; pound the soft and
white parts with an ounce of butter, and rub it through
a sieve ; pour ten spoonfuls of melted butter, and two
of cream, over the slices in the stewpan, add half a blade
of mace, a saltspoonful of salt, a quarter ditto of pepper,
and a little cayenne✪ Lobster Sauce ; warm gently, and when upon the
point of boiling add the butter and two tablespoonfuls
of thick cream ; shake round over the fire until quite
hot, and serve.
Plokfisk. (Plucked Fish.) ✪ Plokfisk (Plucked Fish)
Page 188 · 7 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
These are deliriously light and appetising, and may be eaten either alone or with salt, sugar, honey, etc., with tea.
Hartaitahs. (Pikelets.)
Prepare some dough as for sfinges. Clean an earthen pan by well rubbing with soft soap and drying. Place it on a slow fire till very hot ; then drop in a spoonful of the thin dough. When set, turn the pikelet, being careful not to burn. Put a small piece of butter and a little honey on the top of each. Serve very hot. Eaten with tea.
LXII.— NORWAY
Rokt Lax (Smoked Salmon)
Menu
Torksrom (Cod's Roe)
Sardines (Sardines)
Gulerodder Suppe med Ris (Carrot Soup with Rice)
Fisk Podding (Fish Pudding)
Bentose Fugler (Boneless Birds)
Olsuppe (Beer Soup)
Plokfish (Plucked Fish)
Stuvet Kalv (Stewed Veal)
Stegte Rype (Roast Ptarmigan)
Stikkelsbaergrod (Gooseberry Fool)
Ribs is Creme (Red Currant Ice Cream)
Frugt (Fruit)
Gulerodder Suppe med Ris. (Carrot Soup with Rice.)
Mince one pound of carrots and half a pound of turnips, fresh and tender, and fry them in a stewpan with a piece of butter, a little salt, and one pinch of sugar ; moisten with a little broth, put the cover on the stewpan, remove it to the side of the fire, and let it boil until the broth is reduced, stirring the carrots and turnips about occasionally. Boil two or three peeled potatoes in salted water, diain, and dry in the oven, mash them with the carrots and turnips, and pass all together through a sieve. Put this puree into a stewpan, add slowly two quarts of good broth, and stir it ; when it boils, remove the stewpan to the side of the fire, and simmer for twentyfive minutes. Season with salt and pepper, skim all the scum off, thicken with three yolks of eggs, pour it through a fine sieve into a soup tureen in which you have placed three cupfuls of warm boiled rice and some fried croutons.
Olsuppe. (Beer Soup.)
Mix two spoonfuls of ground rice in one quart of milk ; add one quart of mild beer, seasoning the whole with the peel of a lemon, and sugar to taste. Put in a potand boil briskly, stirring all the time.
This soup does not do to stand long, so serve as soon as possible with wheaten biscuits.
Fisk Podding. (Fish Pudding.)
Pass through a hair sieve one and a half pounds of fresh haddocks, mix with some salt, and one spoonful
NORWAY
of flour, and two eggs. Then add a pint of whipped cream, half a pint of milk, a little nutmeg, and three eggs well beaten. Mix lightly and pour into a buttered form, and steam for a couple of hours. Serve with a rich lobster sauce.
Sole, whiting, ling, hake, halibut, turbot, and cod, are cooked the same as above.
Lobster Sauce.
Cut a small lobster into slices the size of half-crown pieces, which put into a stewpan ; pound the soft and white parts with an ounce of butter, and rub it through a sieve ; pour ten spoonfuls of melted butter, and two of cream, over the slices in the stewpan, add half a blade of mace, a saltspoonful of salt, a quarter ditto of pepper, and a little cayenne ; warm gently, and when upon the point of boiling add the butter and two tablespoonfuls of thick cream ; shake round over the fire until quite hot, and serve.
Plokfisk. (Plucked Fish.)
Records on this page
Hartaitahs (Pikelets)Fisk Podding (Fish Pudding)Bentose Fugler (Boneless Birds)Olsuppe (Beer Soup)Guleroddek Suppe mku Ris (Carrot Soup with Rice)Lobster SaucePlokfisk (Plucked Fish)