Swedish

Koettbullar stockholm2006
Swedish meatballs with cream sauce, mashed potatoes,
pickled gherkin
, and lingonberry jam.
The Swedish cuisine is the cuisine of the Swedish people. Due to Sweden's large North–South expanse, there are regional differences between the cuisine of the North Sweden and the South.
Historically, in the far North, meats such as reindeer, and other (semi-) game dishes were eaten, some of which have their roots in the Sami culture, while fresh vegetables have played a larger role in the South. Many traditional dishes employ simple, contrasting flavours, such as the traditional dish of meatballs and brown cream sauce with tart, pungent lingonberry jam (slightly similar in taste to cranberry sauce).

Swedes have traditionally been very open to foreign influences, ranging from French cuisine during the 17th and 18th century, to the smorgasbord, pizza, pasta, sushi and cafe latte of today.

Swedish cuisine could be described as centered around cultured dairy products, crisp and soft (often sugared) breads, berries and stone fruits, beef, chicken, lamb, pork, and seafood. Potatoes are often served as a side dish, often boiled. Swedish cuisine has a huge variety of breads of different shapes and sizes, made of rye, wheat, oat, white, dark, sourdough, and whole grain, and including flatbreads and crispbreads. There are many sweetened bread types and some use spices. Many meat dishes, especially meatballs, are served with lingonberry jam. Fruit soups with high viscosity, like rose hip soup and blueberry soup (blåbärssoppa) served hot or cold, are typical of Swedish cuisine. Butter and margarine are the primary fat sources, although olive oil is becoming more popular. Sweden's pastry tradition features a variety of yeast buns, cookies, biscuits and cakes; many of them are in a very sugary style and often eaten with coffee (fika) are enormously popular in Sweden.

RECIPES:

Koettbullar (Swedish Meatballs) Recipe.

Free Recipe Koettbullar (Swedish Meatballs).

Recipe Type: Free Appetizer Recipes. Recipe Preparation: cook. Cooking Temperature: . Recipe Serves: 8.

Ingredients for Koettbullar (Swedish Meatballs) Recipe.

1/2 c Unseasoned bread crumbs 1/3 lb Ground pork 1/2 c Half and half cream 1 lg Egg 4 tb Unsalted butter 1/8 ts Freshly grated nutmeg 1/4 c Minced white onions 1/2 ts Salt (or to taste) 1/3 lb Ground beef 1/4 ts Freshly ground black pepper 1/3 lb Ground veal

Koettbullar (Swedish Meatballs) Preparation.

1. Soak the bread crumbs in the half and half for 5 minutes in a large mixing bowl. 2. Melt 1 tablespoon of the butter in a small skillet over low to moderate heat. When the foam starts to subside, add the onions and saute them for about 2 minutes. Let cool slightly. 3. Add the beef, veal, pork, egg nutmeg, salt, pepper, and onions to the bread-crumb mixture. Gently combine the ingredients with your hands. 4. Cover the bowl and refrigerate the mixture for a couple of hours. 5. Shape the meat mixture with your hands into uniform 2/3-inch balls. Arrange them on a plate in one layer so they do not touch each other. Let the meatballs stand at room temperature for 30 minutes. 6. Melt the remaining butter in a saute pan or skillet over moderate heat. When the foam starts to subside, add the meatballs. (Do not crowd the pan; unless your pan is oversized, you will have to cook gthe meatballs in batches and keep the cooked ones warm in a preheated 200 degree F oven.) Saute the meatballs for about 5 minutes until they become brown on all sides. Turn them as necessary, but do so gently. 7. Transfer the ‘koettbullar’ to a warm platter and serve immediately. Serves 8.

Saucy Swedish Meatballs Recipe.

Free Recipe Saucy Swedish Meatballs. Recipe Type: Free Beef Recipes. Recipe Preparation: boil. Cooking Temperature: . Recipe Serves: 4.

Ingredients for Saucy Swedish Meatballs Recipe.

1 lb Lean ground beef 3 tb Butter 1 lg Egg 1 pk (8 oz) medium egg noodles 1 c Fresh bread crumbs, from 8 oz Fresh green beans, cut into 2 slices bread 1 1/2 pieces, about 2 cups 1/4 c Club soda 2 c Sliced fresh mushrooms, 3 tb Chopped fresh dill OR About 8 oz. 1 1/2 tb Dried dill weed 1/3 c Sour cream 1 1/4 ts Salt Fresh dill sprigs, optional 3/4 ts Freshly ground black pepper

Saucy Swedish Meatballs Preparation.

In large bowl,combine egg,bread crumbs,club soda,2 tbsp. chopped dill,3/4 tsp. salt and 1/4 tsp. pepper;using hands or wooden spoon, blend well.Shape mixture into 1 1/4 balls.In 12 skillet,over medium-high heat,melt 2 tbsp. butter;add meatballs;cook about 12 minutes, turning frequently until browned on all sides.Meanwhile,prepare noodles according to package directions,add green beans to boiling water along with noodles;do not add salt.When meatballs are browned,remove to plate using slotted spoon.To drippings in skillet,add remaining 1 tbsp. butter;melt over medium-high heat.Add mushrooms;cook about 5 minutes, stirring frequently until crisp-tender.Return meatballs to skillet along with 3/4 cup water and remaining 1 tbsp. chopped dill,1/2 tsp. salt and 1/4 tsp. pepper.Increase heat to high;bring to boil.Reduce heat to low;cook,covered,5 minutes until meatballs are cooked through. Stir in sour cream;cook 2 to 3 minutes longer until heated through. To serve:Drain noodles and green beans;arrange on serving platter. Spoon meatball mixture over noodles;toss quickly.Garnish with dill sprigs,if desired.Makes 4 servings.

Swedish Meatballs Recipe.

Free Recipe Swedish Meatballs. Recipe Type: Free Veal Recipes. Recipe Preparation: cook. Cooking Temperature: . Recipe Serves: 4.

Ingredients for Swedish Meatballs Recipe.

2 c Soft bread crumbs 2/3 c Milk 1/2 c Minced onion 4 tb Butter 1 1/2 lb Ground beef or veal 3 ea Eggs, slightly beaten 2 ts Salt 1/2 ts Pepper 1 ts Nutmeg 1 ts Paprika 1 tb Concentrated meat extract 3 tb Flour 1 c Water 1 c Sour cream 2 tb Minced parsley

Swedish Meatballs Preparation.

Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter in small saucepan and cook slowly 3 minutes. Mix softened bread, cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until very smooth and light. Shape meat into small balls, dusting the hands with flour while shaping the balls. Melt remaining 3 Tbsp butter in large frying pan. Add meat balls and fry until golden brown all over. Remove from pan and add meat wxtract and 3 Tbsp flour. Stir untl well blended. Add water, and a few grains of pepper. Cook, stirring constantly until thickened. Reduce heat very low and cook 5 minutes. Stir in sour cream, a rounded tablespoon at a time, stirring until thoroughly blended after each addition of sour cream. Return meat balls to gravy, cover pan and simer very gently 10 minutes. Serve in deep casserole. Sprinkle with minced parsley. Yield: 70 to 80 meat balls.

Recipes From The Famous Swedish Smorgasbord(144).


Visit this, favorite of mine, collection of swedish reciepes every day. Here you will find all the major swedish reciepes. Updated all the time by your webmaster!

Anchovy Eye - Ansjovisöga

Serves 4

8 anchovy fillets, chopped
1 hard-cooked egg white, chopped
1 tomato, chopped
6 radishes, sliced
2 tablespoons chopped chive
1 raw egg yolk

Arrange chopped ingredients in circles with anchovies as inner circle. Place egg yolk in center. The first person to take the dish stirs ingredients until well mixed. (Category: Cold Dishes).


Anchovy Paste - Ansjovispasta

Serves 4

10 anchovies
1 onion, chopped
1 hard-cooked egg, chopped
juice from anchovies

Garnish:

parsley

Clean anchovies and chop finely. Combine with onion, egg and a little juice to moisten. Pack paste in small mold or cup. Chill, unmold and serve garnished with parsley.(Category: Cold Dishes)


Anchovies With Parsley - Ansjovis Med Persilja

Serves 4

16 swedish anchovy fillets
1 cup milk
parsley

Coating:

1 tablespoon flour
1 egg, slightly beaten
2 tablespoons fine cracker crumbs

To fry:

butter

Soak anchovy fillets in milk for 30 minutes. Drain. Bend fillets double, roll in flour, dip into egg and roll in cracker crumbs. Fry in butter until brown and serve with fried parsley sprigs. (Category: Hot Dishes).


Baked Potatoes - Ugnsbakad Potatis

Serves 4

8 medium potatoes
2 tablespoons butter
1 tablespoon chopped parsley
1 tablespoon lemon juice
salt and pepper

Scrub potatoes well and bake in hot oven(450 degrees F.) 45 minutes, or until potatoes are soft when pressed together with the fingers. Remove from oven and make 2 gashes in center of potatoes in form of a cross. Mix butter with parsley and lemon juice and insert a piece of micture in each potato. Season with salt and pepper and serve piping hot. (Category: Vegetables).


Baker´s Potatoes - Bagarpotatis

Servers 4

3 cups sliced cooked potatoes
2 onions, sliced
salt and pepper
2 tablespoons pork dripping
1 cup meat stock

Arrange potatoes and onions in alternate layers in greased baking dish. Dot with dripping and bake for 10 minutes in moderate oven (350 degrees F.). Add stock and bake 30 minutes. (Category: Vegetables).


Béchamel Sauce - Béchamelsås

Serves 4

1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 1/2 cups strained stock
1/2 cup cream
salt and pepper

Melt butter and blend in flour. For fish dishes, add fish stock gradually and for meat or vegetable dishes add meat or vegetable stock. Cook 10 minutes, stirring gradually. Add cream and season. Heat well before serving. (Category: Sauces).


Berlin Cheese - Berlinersylta

Serves 4

1 pound veal
1/2 pound fat pork
1/4 pound smoked ham
3/4 cup water or stock
1/4 teaspoon saltpetre
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon grated nutmeg
1/2 teaspoon ginger
1 tablespoon chopped onion
water or stock for boiling

Wipe meat with damp cloth and grind 4 times. Cut pork and ham into small cubes. Combine meat and seasonings and blend well. Add water or stock gradually. Form mixture into a roll, wrap in muslin bag and simmer in salted water or stock 1/2 hour. Place small plate in bottom of kettle to avoid muslin burning. Remove "cheese" and place in press under heavy weight until cold. Remove muslin and store in light brine. Serve "cheese" cut into thin slices. (Category: Curing And Preserving).


Bird´s Nest - Fågelbo

Serves 4

8 anchovy fillets
1 tablespoon chopped onion
1 tablespoon chopped dill
1 raw egg yolk

Arrange chopped ingredients in circles with anchovies as inner circle. Place egg yolk in center. The first person to take the dish stirs ingredients until well mixed. (Category: Cold Dishes).


Boiled Tongue - Kokt Tunga

Serves 4

1 pickled beef tongue
water
1 onion, sliced
1 carrot, sliced
1 leek
1 bay leef
6 white peppercorns
6 whole allspice
1 teaspoon salt

Soak tongue in cold water for 12-24 hours. Drain. Cover with water and bring to boiling point. Skim and add other ingredients. Simmer for 3 hours or until tender. Drain, remove skin and roots and put back into stock until cold. Cut into thin slices and serve with remoulade sauce or shredded horseradish. (Category: Meat).


Bologna Au Gratin - Gratinerad Falukorv

Serves 4

3/4 pound bologna, sliced
1 tablespoon prepared mustard
4 tomatoes, sliced
2 tablespoons grated cheese
1 tablespoon butter

Spread bologna with mustard and arrange in alternate layers with tomatoes in buttered baking dish. Cover with grated cheese and dot with butter. Bake in moderate owen(350 degrees F.) 20 minutes. (Category: Meat And Sausages).


Bologna Salad Bowl - Falukorvssallad

Serves 4

1 clove garlic
1 cup diced bologna
1/2 cup diced cooked potatoes
1/2 cup diced apples
3 tablespoons cucumber, cut into strips
1 red pepper, cut into strips
1 cup mustard dressing

Garnish:

chopped chive

Rub salad bowl with cut surface of garlic. Toss ingredients together and chill. Shortly before serving pour dressing over salad, toss lightly together and sprinkle with chopped chive. (Category: Salads).


Breaded Pigs´ Feet - Griljerade Grisfötter

Serves 4

cooked pigs´ feet

Coating:

1 tablespoon flour
1 egg, beaten
2 tablespoons cracker crumbs

To fry:

1 1/2 tablespoons butter
1 1/2 tablespoons oil

Prepare pigs´ feet and cook. Remove bones, while still warm, place in press and allow to cool. Roll in flour, dip in eggs and cracker crumbs and fry in butter and oil until golden brown. Serve with vinegar and pickled beets. (Category: Meat And Sausages).


Brine For Sausage, Head Cheese Etc. - Saltlake För Korv, Pressylta Etc.

Serves 4

2 1/2 quarts water
2 1/2 cups salt
1 1/2 cups sugar
2 teaspoons saltpetre

Mix all ingredients and bring to boiling point. Allow to cool. (Category: Curing And Preserving).


Broiled Fresh Herring - Halstrad Strömming

Serves 4

4 small herring
salt
pepper
butter

Clean fish without boning, but removing heads. Rub with salt and leave 10 minutes. Wipe. Score skin in 3 or 4 places. Place on greased broiler rack, brush with butter, sprinkle lightly with pepper and broil in preheated broiler under moderate heat until brown, turning once. Serve with Maitre d´Hotel Butter or parsley butter. Prepare broiled trout the same way without scoring skin. Serve with dill butter. (Category: Hot Dishes).


Broiled Smoked Herring - Halstrad Böckling

Serves 4

4 small smoked herring
2 tablespoons butter
1 tablespoon lemon juice

Wipe herring, brush with melted butter and place on greased broiler rack. Broil in preheated broiler under moderate heat, turning once. Heat rest of butter until golden, add lemon juice and pour over fish. (Category: Hot Dishes).


Calf´s Brain Fritters - Medaljonger På Kalvhjärna

Serves 4

1 set calf´s brain
1 teaspoon salt
1 teaspoon vinegar
1 tablespoon butter
1 1/2 tablespoons flour
1 cup stock
2 tablespoons cream
salt and pepper
1 egg yolk

Coating:

2 tablespoons flour
1 egg, beaten
2 tablespoons cracker crumbs

To fry:

oil or fat

Soak brains in cold water for 30 minutes, remove membranes and simmer for 10 minutes in water to which salt and vinegar has been added. Drain and chop finely. Melt butter and sauté brain, stir in flour and blend well. Add stock and cream gradually, season, remove saucepan from heat and stir in egg yolk. Chill. Form mixture into small patties, dip in flour, eggs and cracker crumbs and fry in hot shallow fat or oil until brown. (Category: Meat And Sausages).


Capers Eggs - Kaprisägg

Serves 4

4 hard-cooked eggs, sliced
1 hard-cooked egg yolk
1 tablespoon capers
6 anchovy fillets
4 tablespoons olive oil
2 tablespoons lemon juice
dash pepper

Garnish:

lettuce

Rub egg yolk, capers and anchovies through a sieve, add oil, drop by drop, blending well, then add lemon juice and pepper. Arrange egg slices on lettuce and press paste through pastry tube, forming a small top on each slice. (Category: Eggs).


Caviar Medals - Kaviarmedaljonger

Serves 4

3 tomatoes, sliced
2 hard-cooked eggs, sliced
1/2 cup swedish caviar

Garnish:

lettuce

Arrange tomato slices on crisp lettuce, top with egg slices and place a top of caviar on each egg slice. (Category: Cold Dishes).


Chicken In Horseradish Mayonnaise - Höns I Pepparrotsmajonnäs

Serves 4

1 cup shredded cooked chicken
1/2 cup shredded cooked celeriac
1 cup shredded apples
1 1/2 cups mayonnaise thinned with 1/2 cup heavy cream, whipped
1 tablespoon prepared mustard
2 tablespoons horseradish

Garnish:

shrimps
asparagus tips

Combine all ingredients and season. Arrange on dish and garnish with shrimps and asparagus. (Category: Salads).


Chicken Mousse - Kyckling Mousse

Serves 4

2 cups cooked chicken
2 cups heavy cream
salt and pepper
2 tablespoons madeira
1 tablespoon unflavored gelatin
1/2 cup cold water
1 cup chicken stock

Garnish:

hard-cooked egg white
mushrooms
canned fruit
lettuce
grapes

Grind meat twice, add a little cream and mix to a thick paste. Rub through sieve, whip rest of cream and add to mixture. Season with salt, pepper and madeira. Soften gelatin in cold water and dissolve half in 3 tablespoons chicken stock. Add to chicken and mix well. Dissolve rest of gelatin in remaining stock and pour a layer into rinsed mold. Allow to set and decorate with strips of egg white, sliced mushrooms and pieces of fruit. Pour over rest of aspic, allow to set and fill mold with chicken mousse. Chill until firm, unmold and garnish with lettuce and grape halves. (Category: Meat).


Christmas Ham - Julskinka

Serves 4

1 cured ham about 10 pounds(see cured ham)
20 whole allspice
2 bay leaves

Wipe ham in damp cloth and place in kettle with fat side up. Cover with cold water and bring to boiling point. Skim and add seasonings. Simmer 4 hours or until tender. Take up ham, skin and allow to cool in liquid. Glaze.
If meat thermometer is used, insert into center of thickest part of ham. Be sure bulb of thermometer does not touch bone or fat. Simmer until thermometer registers 175 degrees F. Remove skin and allow to cool.
Christmas ham may be baked instead of boiled. Soak ham in cold water for a few hours, wipe and place fat side up on rack of pan. Insert meat thermometer into thickest part of ham and place in moderate oven(300 degrees F.) until thermometer registers 175 degrees F. Remove skin and allow to cool. Glaze. (Category: Meat And Sausages).


Christmas Sausage - Julkorv

Serves 4

1 pound lean pork
1 pound beef
1 pound fat pork
1 pound cooked potatoes
1 quart scalded cold milk
1/2 pint stock
2 tablespoons salt
1 teaspoon pepper
1 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon thyme
1/2 teaspoon ginger
1 tablespoon potato flour

Salpetre mixture:

1 1/2 tablespoons salt
1 tablespoon sugar
1/2 tablespoon saltpetre

Grind lean pork and beef 5-6 times. Grind fat pork and potatoes once. Knead well and add gradually cold milk and stock. Stir for at least 10 minutes. Season and add potato flour. Stuff cleaned pig casings with sausage meat, tie both ends and rinse in cold water. Prick casings with fork, rub with saltpetre mixture and leave 24 hours. Keep in light brine until needed but no longer than 4-5 days. (Category: Curing And Preserving).


Cod Liver Au Gratin - Gratinerad Torsklever

Serves 4

1/2 pound cod liver
1/2 pound cod roe
salt
1 1/2 cups white sauce
1 teaspoon grated lemon peel
1 egg yolk
1 tablespoon cracker crumbs
1 tablespoon butter

Wipe cod liver and roe with damp cloth and drop into boiling water. Add salt and boil 10 minutes. Drain. Arrange liver in greased baking dish and cut roe into small pieces. Prepare sauce, add lemon peel, roe and egg yolk and pour over liver. Sprinkle with cracker crumbs, dot with butter and bake in moderate oven(350 degrees F.) 20 minutes. (Category: Hot Dishes).


Cod Roe Salad - Torskromssallad

Serves 4

1 pound cod roe
salt
1 tablespoon vinegar
6 tablespoons salad oil
2 tablespoons lemon juice
1 tablespoon curry

Garnish:

lettuce
lemon wedges

Wipe roe in damp cloth, drop into boiling water, add salt and vinegar and boil 20 minutes or more if roes are big. Drain, rinse in cold water and remove membrane. When cold stir in oil gradually. Add lemon juice, curry and salt. Chill and serve on lettuce. Garnish with lemon wedges. (Category: Salads).


Court Bouillon

1 quart water
1 1/2 tablespoon salt
1 onion, sliced
1 carrot, sliced
1/2 cup diced celeriac
1 sprig parsley
1 sprig thyme
1 bay leaf
8 white peppercorns
3 whole cloves
fish heads and trimmings
1 tablespoon lemon juice

Place all ingredients in kettle, bring to boiling point and skim. Simmer 45 minutes, strain and place in cold place. For salmon or trout a less seasoned court bouillon is preferable. To every quart of water add: 1 tablespoon salt, 1 clove, 6 white peppercorns, 1/2 bay leaf, 1 sprigg dill. (Category: Hot Dishes).


Crayfish - Kräftor

Serves 4

30 crayfish
2 1/2 quarts water
6 tablespoons salt
dill with heads

Wash crayfish, which should be alive, in cold water. Boil water, salt and dill and plunge 10 crayfish into boiling water. Put lid on and bring to boiling point. Add 10 more crayfish, bring to boiling point and add remaining crayfish. Cook 10 minutes, take up and place in a jar. Pour over strained stock and add fresh dill. Place in cold place 10-12 hours. Take up and garnish with fresh dill when served. (Category: Cold Dishes).


Creamed Spinach - Stuvad Spenat

Serves 4

1 1/2 pounds spinach
1 tablespoon butter
1 tablespoon flour
1 cup milk
salt and pepper
1 tablespoon chopped chive

Garnish:

hard-cooked egg halves

Wash spinach and place in saucepan, do not add water. Cover tightly and cook over low heat 10 minutes. Drain. Melt butter, stir in flour and cook until smooth. Add milk gradually and season with salt and pepper. Add spinach and chive and cook 5 minutes. Garnish with egg halves. (Category: Vegetables).


Creamed Sweetbreads - Stuvad Kalvbräss

Serves 4

1 pair sweetbreads
1 cup béchamel sauce
2 tablespoons sherry
1 egg yolk

Precook sweetbreads, chop and add to sauce. Season and add sherry. Remove from heat, add egg yolk and serve in omelets or croustades. (Category: Meat And Sausages).


Cucumber Salad, Odl Fashioned - Gammaldags Gurksallad

Serves 4

1 cucumber, cut into thin slices
1/2 teaspoon salt

Dressing:

1/2 cup vinegar
2 tablespoons water
2 tablespoons sugar
dash pepper

Garnish:

chopped parsley

Sprinkle cucumber with salt and press lightly between two plates. Drain slices and arrange in glass bowl. Mix dressing, chill and pour over cucumber. Sprinkle with parsley. (Category: Salads).


Curing Of Beef, Tongue etc.(Quick Process) - Snabbsaltning Av Oxkött, Tunga Etc.

Serves 4

2 pounds beef or tongue

Saltpetre mixture:

4 tablespoons salt
2 tablespoons sugar
1/2 tablespoon saltpetre

Brine:

1 1/2 quart water
1 1/2 cup salt
3 tablespoons sugar

Wipe meat and rub with saltpetre mixture. Leave until next day and turn occasionally. Bring brine to boiling point, skim and pour over meat. Place under heavy weight to keep meat under brine. After 3-4 days add equal amount of water to brine and simmer meat until tender. Meat prepared like this keeps 3-4 weeks. Brine may be reboiled during this time. (Category: Curing And Preserving).


Curing Of Christmas Ham(Quick Process) - Snabbsaltning Av Julskinka

Serves 4

10 pounds ham
3 pounds salt
1 1/4 cups sugar
1 tablespoon saltpetre
9 quarts water

Wipe ham with damp cloth. Mix salt, sugar and saltpetre and rub ham with 2 tablespoons of mixture. Leave for 6 hours. Make brine of rest of mixture and boiling water. Skim, cool and pour over ham. Place under heavy weight, to keep under brine, for 2 weeks. (Category: Curing And Preserving).


Curried Shrimp - Räkor I Curry

Serves 4

1 pound cooked shrimp
1 onion, chopped
1 tablespoon butter
1 teaspoon thyme
1 bay leaf
1/2 teaspoon grated nutmeg
1/2 teaspoon curry
2 cups fish stock
salt and pepper
1/2 tablespoon flour
2 tablespoons cream
1 egg yolk

Clean shrimp. Cook onion in butter until tender, but not brown, add seasonings and simmer 5 minutes. Add stock gradually and simmer 10 minutes. Strain, reheat and thicken with flour. Add shrimp, remove saucepan from stove and stir in egg yolk and cream. (Category: Hot Dishes).


"Dip In The Pot" - Dopp I Grytan

Serves 4

2 quarts stock from Christmas ham
1 quart stock from Christmas sausage or
1 quart unsalted meat stock
bread

Remove fat from stock and heat stock. It is an old custom to have a large kettle of hot "Pot liquor" standing on the stove. Every one dips slices of bread into the pot. (Category: Meat And Sausages).


Egg Ring With Kidney Stew - Äggkrans Med Njurstuvning

Serves 4

6 eggs
2 1/2 cups milk
1 teaspoon salt
dash pepper
1/2 tablespoon butter
2 tablespoons chopped parsley
2 cups kidney stew

Beat eggs slightly, add milk and seasonings. Butter a ring and sprinkle with parsley. Pour egg mixture into ring and set in pan of hot water. Cover with lid or greaseproof paper and bake in moderate oven(350 degrees F.) 30 minutes. Fill center with kidney stew. (Category: Eggs).


Eggs In A Coat - Köttfärssvepta Ägg

Serves 4

4 hard-cooked eggs
1 egg white, slightly beaten
1/2 pound sausag4e meat
2 anchovy fillets, chopped

Coating:

1 egg, slightly beaten
2 tablespoons sieved cracker crumbs

To fry:

oil

Shell eggs. Brush with egg white. Mix sausage meat with anchovies and cover eggs with mixture. Dip in beaten egg, roll in crumbs and fry in hot deep fat until brown. Cut into halves lengthwise and serve with tomato sauce. (Category: Eggs).


Eggs In Caviar Sauce - Ägg I Kaviarsås

Serves 4

4 hard-cooked eggs
1 1/2 cup white sauce
3 tablespoons swedish caviar

Garnish:

parsley

Keep hard-cooked eggs warm. Add caviar to sauce and heat thoroughly. Cut eggs into halves lengthwise and pour over sauce. Sprinkle with chopped parsley.
Substitute curry or mustard for caviar.
Add diced cooked lobster or shrimp to sauce. Omit caviar. (Category: Eggs).


Eggs In Sharp Sauce - Ägg I Skarpsås

Serves 4

4 hard-cooked eggs
1 1/2 cups sharp sauce
1/2 cup cooked shrimps

Cut hard-cooked eggs into halves and cover with sharp sauce. Garnish with shrimps. (Category: Eggs).


False Matjes Fillets - Falsk Matjesill

Serves 4

2 salt herring
1 pint milk
1 1/2 tablespoons sugar
1/2 teaspoon saltpetre
1 bay leaf
3 whole allspice

Garnish:

dill
chive

Clean herring, without rinsing in water, and remove heads. Place in jar. Dissolve sugar and saltpetre in hot milk, allow to cool and pour over herring. Add spices and leave in cold place for one week. Take up fish, drain and fillet. Cut fillets into 1/2 inch slices and sprinkle with chopped dill and chive. (Category: Cold Dishes).


Fillings For Omelet - Fyllningar Till Omeletter

Serves 4

Chive: - Add chopped chive to beaten eggs before cooking.
Bacon: - Sauté diced bacon and potatoes and mix with eggs before cooking.
Kidney: - Sautéed kidneys may be spread over omelet before folding.
Mushroom: - Add sliced sautéed mushrooms to egg mixture before cooking or sprinkle cooked omelet with mushrooms before folding.
Shrimp: - Spread shrimp in wine or curry sauce over omelet before folding.
Sweetbread: - Fill omelet with well seasoned stewed or sautéed sweetbreads.
Spinach: - Spread omelet with creamed spinach before folding.
Tomato: - Sauté tomatoes with bacon or smoked ham and fill omelet with mixture. (Category: Eggs).


Fish Au Gratin - Fiskgratin

Serves 4

1 pound fillets of sole
salt
court bouillon
2 cups mornay sauce
1 tablespoon grated cheese
1 tablespoon cracker crumbs

Wipe and salt fillets and simmer in court bouillon 10 minutes. Remove fish and prepare sauce with strained fish stock. Place fish in buttered baking dish and pour over sauce. Sprinkle with cheese and cracker crumbs and place in hot oven(425 degrees F.) for about 10 minutes.
Add cooked lobster meat or canned mussels to fish, before pouring sauce over. Garnish with truffle.
Cover cooked fish with sautéed mushrooms and cooked shrimps and pour over sauce. Garnish with shrimps.
Bake in scallop shells and pipe mashed potatoes around edge. (Category: Hot Dishes).


Fish Casserole - Fiskgryta

Serves 4

2 onions, chopped
1/2 tablespoon butter
1 1/2 cups flaked cooked fish
2 cups sliced cooked potatoes
1 cup sliced tomatoes
2 tablespoons chopped parsley
1/2 teaspoon worcestershire sauce
salt and pepper
1 tablespoon cracker crumbs
1 tablespoon butter

Cook onions in butter until tender but not browned. Fill greased casserole with alternate layers of fish, potatoes, tomatoes, onions and parsley. Season with salt, pepper and worcestershire sauce between layers. Sprinkle top with cracker crumbs and dot with butter. Bake in hot oven(450 degrees F.) 10-15 minutes. (Category: Hot Dishes).


Fish In A Coat - Fisk I Kapprock

Serves 4

4 small smoked herring

Stuffing:

2 tablespoons butter
1 tablespoon chopped chive or dill

To fry:

1 tablespoon butter

Clean herring, removing bones but not skin. Mix butter with chive or dill and stuff fish with mixture. Wrap each fish in greased, greaseproof paper and fry packets in butter over slow heat until paper is brown.
Fresh herring, trout or mackerel may be prepared the same way. (Category: Hot Dishes).


Fish In Aspic - Fiskaladåb

Serves 4

1 1/2 pounds salmon or mackerel
court bouillon
salt and pepper

Aspic:

2 tablespoons unflavored gelatin
1/4 cup cold water
2 cups fish stock
2 egg whites
2 egg shells, crushed

Garnish:

shrimps
green peas
tomatoes
lettuce

Clean fish, rub withnsalt and leave 10 minutes. Cut into slices and simmer in prepared court bouillon for about 10 minutes. Drain fish and remove skin and bones, which are put back into fish stock to simmer 10 minutes longer. Soften gelatin in cold water, then beat with egg whites, egg shells and strained fish stock. Bring slowly to boiling point, beating constantly and simmer for a few minutes. Strain liquid through cheese cloth, season and chill until it begins to thicken. Pour a thin layer of aspic into rinsed mold and allow to set. Decorate with shrimps, peas and sliced tomatoes and cover with aspic. Place pieces of fish on top and add now alternate layers of aspic, garnish and fish. Chill until set and unmold on crisp lettuce.
Arrange cooked fish on serving dish. Omit gelatin and pour fish stock over. Chill. Serve with sour creme, mustard mayonnaise or shredded horseradish. (Category: Cold Dishes).


Fish Ragout - Fiskragu

Serves 4

2 small fish fillets
salt
1 cup court bouillon
1/2 cup white wine
1 tablespoon butter
1/2 cup sliced mushrooms
1 can mussels
1/2 tablespoon flour
1/2 cup cooked shrimps
salt and pepper
1 egg yolk mixed with 2 tablespoons cream

Wipe and salt the fish. Poach fillets in court bouillon and white wine until tender. Drain. Sauté mushrooms and mussels in butter, blend in flour and add fish stock gradually. Allow to simmer 10 minutes. Add shrimps, flaked cooked fish and season. Remove from heat and stir in egg and cream mixture. (Category: Hot Dishes).


Fish With Jerusalem Artichokes - Fisk Med Jordärtskockor

Serves 4

1 pound cod, haddock, flounder or pike
salt
court bouillon
2 cups mornay sauce
1 pound cooked jerusalem artichokes
1 tablespoon cracker crumbs
1 tablespoon butter

Clean fish, sprinkle with salt and leave 10 minutes. Place in kettle, cover with cold court bouillon and bring to boiling point. Simmer 15 minutes. Remove skin and bones, which are put back into stock to simmer 15 minutes more. Strain stock and use for sauce. Place fish in buttered baking dish with jerusalem artichokes and pour over sauce. Sprinkle with cracker crumbs and dot with butter. Place in hot oven(425 degrees F.) 10 minutes. (Category: Hot Dishes).


Fish Vol-Au-Vent - Fiskragu I Vol-Au-Vent

Serves 4

1 cup butter
2 cups flour
1/2 cup ice water
fish ragout

Prepare puff paste and roll out to 1 inch thickness. Cut a circle about 8 inches in diameter, cutting around the edge of a plate, placed on paste. Place circle on baking sheet. Cut another circle 8 inches in diameter. With a smaller plate cut another circle inside the large one. Remove center and place ring on baking sheet. Cut rest of pastry into strips. Arrange strips in lattice design on baking sheet. Bake pastry in hot oven(450 degrees F.) about 8 minutes. Reduce temperature to 350 degrees F. and bake 30 minutes. Put ring on top of circle, fill vol-au-vent with hot fish ragout and cover with lattice design. (Category: Hot Dishes).


French Omelet - Fransk Omelett

Serves 4

4 eggs
1/2 teaspoon salt
dash pepper
4 tablespoons water

Beat eggs just enough to mix whites and yolks. Add salt, pepper and water. Melt butter in an omelet pan and pour mixture into pan. As mixture thickens on bottom and sides, prick it with a fork, so that mixture on top penetrates cooked mixture. While mixture is still soft, fold over and serve. (Category: Eggs).


Fried Cod Roe - Stekt Torskrom

Serves 4

1 pound cod roe
water for boiling
salt
2 tablespoons grated horseradish

Coating:

2 tablespoons flour
salt and pepper

To fry:

2 tablespoons butter

Garnish:

lemon wedges
lettuce

Wipe roe with damp cloth, wrap in cheesecloth and lower into boiling water. Add salt. Boil for 20 minutes or more depending on size. Drain and allow to cool. Cut into thick slices. Mix flour with a little salt and pepper and dip slices in mixture. Fry golden brown in butter. Arrange slices on plate. Fry horseradish lightly in butter, add a little hot water and pour over roe. Garnish with lemon wedges and lettuce. (Category: Hot Dishes).


Fried Herring - Stekt Strömming

Serves 4

1 1/2 pounds herring
salt

Coating:

bread crumbs, rye or whole wheat flour

To fry:

2 tablespoons butter

Clean herring, removing heads. Rinse well in cold water and drain. Rub with salt and leave 10 minutes. Dip in bread crumbs or flour and fry in butter until golden brown. (Category: Hot Dishes).


Fried Herring In Vinegar Dressing - Ättiksströmming

Serves 4

16 fillets of fried herring
1 red onion, sliced
2 bay leaves

Dressing:

1 cup white vinegar
1/4 cup water
3 tablespoons sugar

Arrange newly fried fish, onion and bay leaves in alternate layers in jar. Mix dressing and pour over fish. (Category: Cold Dishes).


Fried Sweetbreads - Stekt Kalvbräss

Serves 4

1/2 pair sweetbreads

Coating:

1 egg, beaten
2 tablespoons cracker crumbs
salt and pepper

To fry:

2 tablespoons butter

Precook sweetbreads and cut into thick slices. Dip in egg, roll in cracker crumbs and season. Fry in butter until golden brown. (Category: Meat And Sausages).


Fruit And Vegetable Salad - Frukt- Och Grönsakssallad

Serves 4

2 apples, diced
1 cup seedless grape halves
1 banana, sliced
1 pear, diced
1/2 cup cooked peas
1 can asparagus tips
1 cup mayonnaise thinned with 4 tablespoons heavy cream, whipped

Garnish:

grapes

Combine all ingredients in salad bowl and garnish with grape halves. Chill. (Category: Salads).


Garlic-Eggs - Vitlöksägg

Serves 4

4 hard-cooked eggs
5 cloves garlic
5 anchovy fillets
1 tablespoon olive oil
pepper

Garnish:

Tomatoes

Keep hard-cooked eggs warm. Cook garlic in salted water 5 minutes, drain and crush together with anchovies in mortar. Add oil drop by drop till a smooth paste and season with pepper. Cut eggs lengthwise into halves and spread with mixture. Garnish with half tomato slices. (Category: Eggs).


Glazed Eggs - Glaserade Ägg

Serves 4

Stuffed egg halves

Aspic:

1 tablespoon unflavored gelatin
1/4 cup cold water
1 1/2 cup boiling stock

Soften gelatin in cold water, dissolve in boiling stock and chill until it begins to thicken. Pour aspic slowly over eggs, until well glazed. (Category: Eggs).


Glazed Onions - Glaserade Lökar

Serves 4

1 pound small onions
2 teaspoons sugar
1 teaspoon salt
1 1/2 tablespoons butter
1 cup water

Peel onions and place in frying pan. Sprinkle with sugar and salt. Add butter and water and allow to simmer until water has evaporated. Fry slowly until onions are glazed. (Category: Vegetables).


Glazier´s Herring - Glasmästarsill

Serves 4

2 salt herring
2 red onions, sliced
2 tablespoons diced horseradish
1/2 carrot, sliced
1 whole ginger
2 bay leaves
10 white peppercorns

Dressing:

1 cup white vinegar
2 tablespoons water
1/2 cup sugar

Clean fish and soak overnight in cold water. Drain and cut crosswise into 1/2 inch slices without removing bones. Arrange herring and dry ingredients in alternate layers in glass jar. Mix dressing and bring to boiling point. Chill and pour over herring. Let stand in cool place for 4 days. Serve directly from jar. (Category: Cold Dishes).


Glazing Of Christmas Ham - Griljering Av Julskinka

Serves 4

1 boiled or baked ham

Glaze:

1 egg, beaten
1 tablespoon prepared mustard
1/2 tablespoon sugar
2 tablespoons cracker crumbs

Brush ham with egg and mustard, speinkle with sugar and cracker crumbs and bake in moderate oven(350 degrees F.) until golden brown. (Category: Meat And Sausages).


Golden Caviar - Skimrande Kaviar

Serves 4

1/2 pound whitefish roe
1 1/2 tablespoons salad oil
1/2 tablespoon chopped onion
salt and pepper
1 tablespoon lemon juice

Garnish:

lemon wedges

Combine roe, oil and onion and season with salt, pepper and lemon juice. Chill and serve garnished with lemon wedges. (Category: Cold Dishes).


Goose Eye - Gåsöga

Serves 4

8 anchovy fillets, chopped
1 1/2 tablespoons chopped onion
1 tablespoon capers
2 tablespoons chopped pickled beats
1 raw egg yolk

Arrange chopped ingredients in circles with anchovies as inner circle. Place egg yolk in center. The first person to take the dish stirs ingredients until well mixed. (Category: Cold Dishes).


Green Salad With Sharp Sauce - Grönsallad Med Skarpsås

Serves 4

1 head lettuce, shredded
3 tomatoes, sliced
1/2 cucumber, sliced
1 cup sharp sauce

Garnish:

chopped egg white

Toss together all ingredients in salad bowl and garnish with chopped egg white. (Category: Salads)


Ham And Egg Casserole - Skink- Och Ägglåda

Serves 4

1/2 pound smoked ham
1 tablespoon butter
4 eggs
1/2 cup tomato juice
salt and pepper
few drops worcestershiresauce

Cut ham into strips and place in greased casserole. Break eggs on top and place casserole in moderate oven(350 degrees F.) until eggs are firm. Heat tomato juice, season and pour over eggs. (Category: Meat And Sausages).


Ham Custard - Skinka Med Äggröra

Serves 4

1/4 pound smoked ham, diced
3 tablespoons tomato catchup
3 eggs
2 cups milk
1 tablespoon flour
salt and pepper

Sauté ham and place in casserole. Cover with tomato catchup. Beat eggs with milk and flour, season and pour mixture over ham. Place in moderate oven(350 degrees F.) for 30 minutes or until eggs are firm. (Category: Meat And Sausages).


Ham In Aspic - Skinkaladåb

Serves 4

1 cup diced cooked ham
1 cup cooked peas
1 pint jellied consommé of veal

Heat consommé and cover bottom of individual molds with layer. Allow to set and decorate with peas. Cover with consommé and continue with alternate layers of ham, consommé and peas. Chill and unmold when set. (Category: Meat).


Head Cheese - Pressylta

Serves 4

1/2 hogs head(4 pounds)
2 pounds lean pork
water for boiling
2 tablespoons salt
6 whole allspice
6 white peppercorns
1 bay leaf
2 cloves

Spices for headcheese:

1 1/2 tablespoons salt
1 teaspoon white pepper
1/2 teaspoon allspice
1/2 teaspoon cloves

Clean head and singe off hair. Cut off ears and clean teeth with stiff brush. Remove brain. Soak in cold water overnight, changing water frequently. Place head and pork in kettle, cover with water and bring to boiling point. Skim, add seasonings and simmer 2 hours or until tender. Take up meat and cut rind away from head. Line deep bowl with muslin wrung out in hot water and cover with pieces of rind(rind side down). Cut meat in thin slices and arrange fat and lean meat in alternate layers. Season between each layer. Cover top with rind, tie up tightly in muslin and lower into liquid. Let simmer 10 minutes. Remove "cheese" and place in press under heavy weight for 12 hours. Remove muslin and keep in light brine until needed. (Category: Curing And Preserving).


Herring Balls - Böcklingbollar

Serves 4

4 small smoked herring
2 hard-cooked eggs, chopped
1/2 tablespoon butter
salt and pepper

To fry:

2 tablespoons butter

Garnish:

chive

Clean and fillet herring. Chop finely and mix with eggs and butter. Season with salt and pepper and form mixture into small balls. Fry golden brown in butter and garnish with chopped chive. (Category: Hot Dishes).


Herring Casserole 1 - Strömmingslåda 1

Serves 4

1 pound small herring
salt
2 onions, sliced
2 tablespoons chopped dill
2 tablespoons chopped parsley
1/2 cup tomato juice
2 tablespoons cream
1 tablespoon lemon juice
2 tablespoons butter
2 tablespoons cracker crumbs

Clean and bone herring. Rub with salt and leave 10 minutes. Cover bottom of greased baking dish with onion, sprinkle with dill and parsley and arrange herring on top. Sprinkle with rest of dill and parsley. Combine tomato juice, cream and lemon juice, season and pour mixture over fish. Sprinkle with cracker crumbs, dot with butter and bake in hot oven(450 degrees F.) 25 minutes. (Category: Hot Dishes).


Herring Casserole 2 - Strömmingslåda 2

Serves 4

1 pound small herring
8-10 anchovy fillets
3 cooked potatoes, sliced
1 tablespoon prepared mustard
4 tomatoes, sliced
2 tablespoons cracker crumbs
2 tablespoons butter

Clean, bone and fillet fish. Rinse well in cold water and drain. Place a piece af anchovy fillet on each herring fillet and roll. Cover bottom of buttered baking dish with potato slices, spread with mustard, arrange herring rolls on top and cover with tomato slices. Sprinkle with cracker crumbs, dot with butter and bake in hot oven(450 degrees F.) 25 minutes.
Substitute caviar butter, dill butter or chive butter for anchovies. (Category: Hot Dishes).


Herring En Brochette - Strömming På Spett

Serves 4

1 1/2 pounds herring
salt

Coating:

1 egg
3/4 cup milk
2 teaspoons baking powder
salt and pepper
1 1/4 cups flour

To fry:

oil

Clean herring, removing heads. Rinse well in cold water and drain. Rub with salt and leave 10 minutes. Beat egg yolk with milk, baking powder, salt, pepper and flour until smooth. Fold in stiffly beaten egg white. Arrange herring on skewers, dip in batter and fry in hot deep fat until golden brown. Serve with lemon wedges and fried parsley. (Category: Hot Dishes).


Herring Eye - Sillöga

Serves 4

3 tablespoons herring salad
2 tablespoons chopped leek
2 tablespoons chopped hard-cooked egg white
1 fillet of salt herring, chopped
1 raw egg yolk

Arrange ingredients in circles with herring salad as inner circle. Place egg yolk in center. (Category: Cold Dishes).


Herring Salad - Sillsallad

Serves 4

1 salt herring
1/2 cup diced cooked poatoes
1/2 cup diced pickled beets
2 tablespoons chopped pickled gherkin
1/2 cup diced apples

Sauce:

1 1/2 tablespoons butter
1 tablespoon flour
1 cup bouillon
3 tablespoons cream
4 tablespoons juice from pickled beets
1 egg yolk
1 tablespoon prepared mustard

Garnish:

hard-cooked eggs

Clean herring and soak overnight in cold water. Skin, bone and fillet. Dice fillets and mix with other ingredients. Melt butter, add flour and stir until well blended. Add bouillon and cream gradually and cook 10 minutes. Add juice, egg yolk and mustard. Allow to cool and fold in chopped ingredients. Chill and serve garnished with egg slices. (Category: Salads).


Herring Salad, Old Fashioned - Gammaldags Sillsallad

Serves 4

1 salt herring
1/2 cup diced cooked potatoes
1/2 cup diced pickled beets
1/2 cup diced apples
1 pickled gherkin, chopped
1/2 cup diced cooked ham or veal

Dressing:

1/2 cup juice from pickled beets or
1/2 cup vinegar
3 tablespoons water
2 tablespoons sugar
dash pepper

Garnish:

Clean fish and soak overnight in cold water. Skin, bone and fillet. Dice fillets and mix with other ingredients. Pour over dressing and pack salad into a mold. Chill, unmold and garnish with rows of chopped egg white and yolk. If derired serve with whipped cream. (Category: Salads).


Herring Soufflé - Sillsufflé

Serves 4

1 salt herring
4 cooked potatoes
3/4 cup cream and milk
pepper
2 tablespoons chopped chive or dill
3 eggs

Clean and soak herring in cold water for 12 hours. Bone and fillet and grind together with potatoes. Add cream and milk to mixture, season with pepper and chive and add egg yolks. Fold in beaten egg whites and pour into greased baking dish. Bake in moderate oven(300 degrees F.) 30 minutes. (Category: Hot Dishes).


Herring With Tomatoes - Strömming Med Tomat

Serves 4

1 pound small herring
salt
4 tomatoes
2 tablespoons cracker crumbs
2 tablespoons butter

Clean and bone herring. Rinse well in cold water and drain. Sprinkle with salt and leave 10 minutes. Arrange herring alternately with tomato slices in greased baking dish. Sprinkle with cracker crumbs, dot with butter and bake in hot oven(450 degrees F.) 25 minutes. (Category: Hot Dishes).


Hot Potato Salad - Varm Potatissallad

Serves 4

3 cups sliced cooked potatoes
2 tablespoons butter
1 onion, sliced
2 tablespoons vinegar
1/2 cup stock
1 tablespoon prepared mustard
salt and pepper

Garnish:

Chive

Melt butter and cook onion until tender but not brown. Add vinegar, stock and potatoes and season with salt and pepper. Allow to simmer until potatoes have absorbed most of liquid. Garnish with chopped chive. (Category: Vegetables).


Innkeepers Sauce - Krogvärdens Sås

Serves 4

1 tablespoon butter
2 egg yolks
1 teaspoon sugar
1 tablespoon tarragon vinegar
1/2 teaspoon dry mustard
1 teaspoon grated onion
dash pepper

Mix all ingredients in top of double boiler and place over heat. Beat well until mixture is thick. Chill. Serve with fish and pickled herring. (Category: Sauces).


Italian Salad - Italiensk Sallad

Serves 4

1/2 cup diced cooked ham
1/2 cup diced cooked tongue
1 apple, shredded
1 cooked carrot, shredded
2 cooked potatoes, shredded
2 tablespoons diced pickled gherkin
1 cup mayonnaise thinned with 1/2 cup heavy cream, whipped

Garnish:

lettuce
tomato wedges

Combine all ingredients. Chill thoroughly. Serve on shredded lettuce and garnish with tomato wedges. (Category: Salads).


Janssons Temptation - Janssons Frestelse

Serves 4

8 swedish anchovies
1 tablespoon butter
1 pound raw potatoes, cut into strips
2 onions, sliced
2 tablespoons anchovy juice
1 cup cream

Clean and filet anchovies. Butter baking dish and arrange alternate layers of potatoes, onions and anchovy fillets, finishing with layer of potatoes. Pour over a little juice from anchovy can and add half the cream. Bake in moderate oven(375 degrees F.) for 35 minutes. Add remainder of cream after 10 minutes. Serve from baking dish. (Category: Hot Dishes).


Jellied Veal - Kalvsylta

Serves 4

2 pounds veal
1 quart water
1 1/2 tablespoons salt
6 white peppercorns
6 whole allspice
2 bay leaves
4 cloves
1 onion
1 tablespoon vinegar
1/4 teaspoon ginger
dash pepper

Wipe meat with cloth and cut into small pieces. Place in saucepan and cover with water. Bring to boiling point, skim and add seasonings and onion except ginger and pepper. Simmer for 1 1/2 hour or until tender. Take up meat and remove bones which are put back into stock to simmer for 1 hour. Drain meat and put through meat chopper. Moisten chopped meat with equal amount of strained stock. Bring mixture to boiling point and season with vinegar, pepper and ginger. Pour into mold, chill until set and unmold. Serve with pickled beets. (Category: Meat).


Jerusalem Artichokes Au Gratin - Jordärtskockgratin

Serves 4

1 pound jerusalem artichokes
salt
2 tablespoons grated cheese
1 tablespoon cracker crumbs
1 tablespoon butter

Wash artichokes and blanch in boiling salted water. Peel and make crosswise cuts but not through artichokes. Place in greased baking dish, sprinkle with cracker crumbs abd dot with butter. Bake in moderate oven(350 degrees F.) 20 minutes. Sprinkle with cheese after 10 minutes and baste occasionally. (Category: Vegetables).


Karlssons Temptation - Karlssons Frestelse

Serves 4

4 small smoked herring
1 pound potatoes, cut into strips
1 cup cream
salt and pepper
2 tablespoons butter
1 tablespoon cracker crumbs

Clean and fillet herring. Arrange fillets and potatoes in alternate layers in greased baking dish. Season and add cream. Dot with butter, sprinkle with crumbs and bake in moderate oven (350 degrees F.) 35 minutes. (Category: Hot Dishes).


Kidney Sauté With Mushrooms - Njursauté Med Champinjoner

Serves 4

1 veal or 2 pork kidneys
2 tablespoons butter
1/2 pound smoked pork, diced
2 onions, chopped
1/2 cup chopped mushrooms
salt and pepper
1 cup stock
4 tablespoons cream
1/2 cup sherry

Wash kidneys and remove tubes and fat. Cut into slices and sauté in butter. Sauté pork, onions and mushrooms in another pan, add kidneys and stir in flour. Season and add stock and cream gradually. Allow to simmer for 15 minutes. Add sherry and serve. (Category: Meat And Sausages).


Leek And Ham Au Gratin - Purjolöks- Och Skinkgratin

Serves 4

8 leeks
salt
8 slices smoked ham
2 tablespoons prepared mustard
1 1/2 cup Mornay sauce
1 tablespoon grated Parmesan cheese

Wash and trim leeks. Cook until tender, about 15 minutes, in boiling salted water. Spread slices of ham with mustard, wrap a leek in each ham slice and place in greased shallow baking dish. Pour sauce over, sprinkle with Parmesan and bake in moderate oven(350 degrees F.) 15 minutes. (Category: Vegetables).


Liver Paté - Leverpastej

Serves 4

1 pound pork liver
1/2 pound fat pork
8 anchovy fillets
1 onion
1 1/2 tablespoons butter
2 1/2 tablespoons flour
1 1/4 cups cream
2 eggs
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon clove
2 tablespoons sherry or cognac

Wash and dry liver. Cut into small pieces and grind 5 times, the last time together with anchovies and onion. Grind fat pork once. Melt butter, add flour and blend. Add cream gradually and stir in fat pork. Let simmer over very low heat for 5 minutes. Remove from heat. Stir in liver mixture and add eggs one at a time. Season. Pour mixture into buttered tin and bake in water bath in slow oven(250 degrees F.) 1 1/2 hour. Unmold when cold and serve with pickled beets or gherkins. Keeps 2-3 weeks in refrigerator. (Category: Meat).


Lobster Salad - Hummersallad

Serves 4

2 boiled lobsters
1/2 cup cooked peas
1/2 cup canned asparagus
1/2 cup shredded celery
salt and pepper
1 cup mayonnaise thinned with
1/2 cup heavy cream, whipped

Garnish:

asparagus tips
lobster claws

Cut lobsters lengthwise into halves, remove meat and break it into small pieces. Mix lobster meat with peas, asparagus and celery, fold in mayonnaise and season. Fill lobster shells with mixture. Chill. Garnish with asparagus tips and lobster claws. (Category: Salads).


Marinated Asparagus With Shrimps - Marinerad Sparris Med Räkor

Serves 4

1 clove garlic
2 cups canned asparagus tips
1 cup cooked fresh shrimps
2 hard-cooked eggs
1 lettuce

Dressing:

5 tablespoons salad oil
1 1/2 tablespoons lemon juice
1 teaspoon grated lemon peel
salt and pepper

Rub bowl with garlic, mix dressing and marinate asparagus for 30 minutes. Drain. Arrange asparagus and shrimps in lettuce cups. Border with egg wedges. Serve with mayonnaise. (Category: Salads).


Marinated Salt Herring - Sill I Marinad

Serves 4

2 salt herring

Marinade:

1/2 cup tarragon vinegar
2 tablespoons sugar
1/2 cup tomato juice
4 whole cloves
4 whole allspice
2 bay leaves, cut into strips
1 pickled gherkin, chopped
1 onion, chopped

Mix ingredients for marinade and leave until next day. Clean, soak and fillet fish. Cut fillets into 1/2 inch slices, pour over marinade and leave until next day.

Variations: Marinate salt herring in:

3 tablespoons salad oil, 1 tablespoon vinegar, 1 teaspoon prepared mustard, dash pepper or
2 tablespoons salad oil, 4 tablespoons vinegar, 1 tablespoon tomato catchup, 1 teaspoon sugar, 1/2 teaspoon grated onion.
Mix all ingredients well and chill for 1 hour. (Category: Cold Dishes).


Marinated Smoked Herring - Marinerad Böckling

Serves 4

4 small smoked herring
1 tablespoon chopped dill
1 tablespoon chopped chive
1 tablespoon chopped parsley

Dressing:

4 tablespoons salad oil
1 tablespoon vinegar
salt and pepper

Clean, skin and fillet herring. Arrange fillets in rows on plate and sprinkle with dill, chive and parsley. Pour over dressing and chill. (Category: Cold Dishes).


Meat Balls - Köttbullar

Serves 5

1/4 pound ground beef
1/4 pound ground veal
1/4 pound ground pork
4 tablespoons cracker crumbs
1/2 cup cream
1 tablespoon sautéed onion
1 egg yolk
salt and pepper

Coating:

2 tablespoons cracker crumbs

To fry:

2 tablespoons butter

Mix beef, veal and pork. Soak cracker crumbs in cream for one hour and add to mixture. Stir well and add onion, egg yolk and seasonings. Shape into small balls, roll in cracker crumbs and fry in butter. (Category: Meat And Sausages).


Miniature Patties - Femöringar På Njurfärs

Serves 4

1 pork kidney
1/2 pound ground pork
1 potato, mashed
2 teaspoons grated onion
1/2 cup cream
salt and pepper

To fry:

2 tablespoons butter

Wash kidney and remove tubes and fat. Soak in milk for 1/2 hour. Grind kidney and combine with pork, potato, onion and cream. Season. Shape mixture into small patties. Fry patties in butter. (Category: Meat And Sausages).


Mixed Crab Salad - Blandad Krabbsallad

Serves 4

1 clove garlic, cut into halves
2 cups flaked cooked crab meat
1 small lettuce head, shredded
1 cup sliced mushrooms

Dressing:

4 tablespoons salad oil
1 tablespoon vinegar
1 teaspoon prepared mustard
salt and pepper

Rub salad bowl with garlic. Toss crab meat, lettuce and mushrooms
in sallad bowl with dressing. (Category: Salads).


Mixed Vegetable Salad - Legymsallad

Serves 4

1/2 cup diced cooked carrots
1/2 cup diced cooked parsnips
1/4 cup diced cooked celeriac
1/4 cup shredded cooked beans
3 tablespoons diced pickled beans
3 tablespoons diced apples
3 tablespoons cooked peas
1 cup mayonnaise thinned with 3 tablespoons heavy cream, whipped

Garnish:

cress

Mix ingredients, fold in mayonnaise and garnish with cress. (Category: Salads).


Mornay Sauce - Mornaysås

Serves 4

2 cups béchamel sauce made from fish stock
1 teaspoon lemon juice
2 tablespoons grated Parmesan cheese
1 tablespoon butter
1 egg yolk

Heat sauce, add lemon juice and cheese and cook over low heat until cheese is melted. Remove from heat and beat in butter and egg yolk. (Category: Sauces).


Mushroom Casserole - Champinjonlåda

Serves 4

2 cups chopped mushrooms
1 onion, chopped
1 cup diced cooked ham
1 tablespoon bread crumbs
2 tablespoons tomato juice
1 cup stock
salt and pepper
3 eggs, slightly beaten
1 cup milk
1/2 teaspoon salt

Sauté mushrooms and onion in butter, add ham and allow to simmer 5 minutes. Sprinkle with crumbs, add juice and stock gradually and season. Pour mixture into greased casserole. Mix eggs, milk and salt and pour over mixture. Bake in moderate oven (350 degrees F.) until firm, about 30 minutes. (Category: Vegetables).


Mussel Au Gratin - Gratinerade Musslor

Serves 4

1 can mussels
1 tablespoon butter
1/2 tablespoon flour
1 cup stock
2 tablespoons cream
salt and pepper
1 tablespoon cracker crumbs
1 tablespoon grated cheese

Stock:

1 tablespoon chopped onion
1/2 cup white wine
1/2 cup water

Cook onion in water and wine for 10 minutes. Strain stock. Sauté mussels in butter, add flour and blend. Add stock and cream gradually and allow to simmer 5 minutes. Season. Pour mixture into greased scallop shells, sprinkle with cracker crumbs and cheese and bake in moderate oven(350 degrees F.) until golden brown. (Category: Hot Dishes).


Mustard Dressing - Senapssås

Serves 4

1 tablespoon dry mustard
salt and pepper
1 teaspoon sugar
1 tablespoon vinegar
3 tablespoons clive oil
1 cup sour cream

Combine first 4 ingredients in bowl, add vinegar and oil gradually and fold in cream. Chill. Serve with salads and cold fish. (Category: Sauces).


Oldfashioned Swedish Omelet - Gammaldags Svensk Omelett

Serves 4

4 eggs
1/2 teaspoon salt
1 cup heavy cream
1/2 cup water
1 tablespoon butter

Beat egg yolks with salt, cream and water. Fold in stiffly beaten whites. Pour egg mixture into well buttered omelet pan, place in moderate oven(350 degrees F.) and bake for 18 minutes. (Category: Eggs).


Onion-Caviar - Lökkaviar

Serves 4

1 can swedish caviar
1/2 cup heavy cream
2 tablespoons chopped onion

Garnish:

parsley

Combine caviar with cream, add onion and chill. Arrange paste on platter in small evensized rounds. Garnish with parsley. (Category: Cold Dishes).


Parsley Onions - Persiljelökar

Serves 4

8 medium onions
salt
1 tablespoon chopped parsley
1 tablespoon grated cheese
1/2 cup stock

Stuffing:

2 tablespoons chopped tomatoes
2 tablespoons fried chopped bacon
1 tablespoon chopped parsley
2 tablespoons cracker crumbs
pepper

Peel onions and boil in salted water 10 minutes. Rinse in cold water and remove centers, leaving 2 or 3 layers of onion. Mix a little of chopped center with stuffing, refill onions and place in baking dish. Sprinkle with parsley and cheese, pour over stock and bake in moderate oven(350 degrees F.) 30 minutes. (Category: Vegetables).


Petits-Choux With Anchovy Paste - Ansjovisfyllda petits-choux

Serves 4

1/2 cup shortening
salt
1 cup boiling water
1 cup flour
3 eggs

Stuffing:

anchovy paste

Put shortening in large saucepan and add water gradually, stirring all the time. When shortening is melted, add sifted flour and salt and stir vigorously. Cook gently until the mass is thick and smooth and does not stick to sides of saucepan. Remove from heat and add 1 egg at a time, beating thoroughly after each addition. Press mixture through pastry tube into small, evensized rounds on ungreased cookie sheet. Bake in hot oven(450 degrees F.) 20 minutes, reduce temperature to moderate(350 degrees F.) and bake 20 minutes longer. When cold make a slit on one side of each puff with sharp knife and fill with anchovy paste. (Category: Cold Dishes).


Pickled Beets - Inlagda Rödbetor

Serves 4

2 pounds beets
3/4 pint vinegar
1/3 cup water
1/2 cup sugar
3 whole cloves
small piece horseradish

Cook beets in boiling water until tender. Remove skins, roots and tops and cut into slices. Heat vinegar, water, sugar and cloves and pour over beets. Add horseradish and leave overnight in cool place. (Category: Salads).


Pickled Herring - Inlagd Sill

Serves 4

2 salt herring

Dressing:

1/2 cup white vinegar
3 tablespoons water
2 tablespoons sugar
10 whole allspice

Garnish:

1 red onion

Clean fish and soak overnight in cold water. Bone, skin and fillet and cut fillets into 1/2 inch slices. Mix dressing and pour over. Garnish with sliced onion. Let stand in cool place for 24 hours before serving. (Category: Cold Dishes).


Pig´s Feet - Grisfötter

Serves 4

2 pig´s feet
water
1 tablespoon salt
6 white peppercorns
2 bay leaves

Wash, scrape and rinse pig´s feet. Cut into halves, cover with cold water and bring to boiling point. Skim, season and simmer for 3 hours or until tender. Take up feet, remove large bones and place meat in bowl. Pour over a little strained stock and chill. When set, unmold and serve with pickled beets and vinegar. (Category: Meat).


Plain Swedish Omelet - Enkel Svensk Omelett

Serves 4

4 eggs
2 1/2 teaspoon flour
1/2 teaspoon salt
2 cups milk
1/2 tablespoon butter

Beat egg yolks with flour, salt and milk. Add stiffly beaten whites and pour mixture into well greased pan. Bake omelet in moderate oven(350 degrees F.) for 18 minutes. (Category: Eggs).


Pork Sausage - Bräckkorv

Serves 4

2 pounds lean fresh pork
1 pound cooked cold potatoes
1 tablespoon salt
1 1/2 teaspoons pepper
1/2 teaspoon ginger
1 3/4 cups scalded milk
1 tablespoon potato flour
1 pound fat pork

Saltpetre mixture:

4 tablespoons salt
4 tablespoons sugar
3/4 tablespoon saltpetre

Grind lean pork twice, potatoes once, add seasonings and stir in milk gradually until well blended. Add potato flour and fat pork cut into small cubes. Stuff cleaned ox casings with sausage meat, tie ends securely, rub with saltpetre mixture and smoke. (Category: Curing And Preserving).


Potato Casserole - Potatislåda

Servers 4

1 pound potatoes, sliced
4 tomatoes, sliced
2 onions, sliced
salt and pepper
1 1/2 tablespoons butter

Arrange potatoes, tomatoes and onions in alternate layers in greased baking dish. Season with salt and pepper and dot with butter. Bake in moderate oven(350 degrees F.) 30 minutes. Baste occasionally. (Category: Vegetables).


Potatoes With Chive - Gräslökspotatis

Serves 4

3 cups sliced cooked potatoes.
2 tablespoons butter
2 tablespoons chopped chive
1 cup sour milk or cream
salt

Fry potatoes in butter until golden brown. Sprinkle with chive and add sour milk gradually. Allow to simmer 10 minutes before serving. (Category: Vegetables).


Potato Salad - Potatissallad

Serves 4

3 cups sliced cooked potatoes
1 1/2 cup mustard dressing

Garnish:

chive

Mix potatoes with sauce in salad bowl and garnish with chopped chive. (Category: Salads).


Prince Sausage - Prinskorv

Serves 4

3 pounds lean pork
1 pound veal
5 tablespoons potato flour
2 tablespoons salt
1 teaspoon mace
1 quart scalded milk or stock

Saltpetre mixture:

3 tablespoons salt
2 tablespoons sugar
1/2 tablespoon saltpetre

Put veal through sausage cutter, grinding 3 times. Grind pork twice. Add potato flour and seasonings and stir in liquid gradually until well blended. Stuff cleaned sheep casings with sausage meat. Tie in 4 inch lengths, rinse in cold water, rub with saltpetre mixture and smoke. (Category: Curing And Preserving).


Raw Beef - Råbiff

Serves 1

1/4 pound beef
1 raw egg yolk
1 tablespoon chopped pickled beets
1 tablespoon capers
1 tablespoon chopped pickled gherkin
1/2 tablespoon grated horseradish

Scrape meat instead of grinding and form into one patty. Arrange beets, capers, gherkin and horseradish in groups on patty. Place 1 egg shell with yolk in, on salt on a separate plate. Serves one person. (Category: Meat).


Raw Herring - Gravad Strömming

Serves 4

1 pound fresh herring
dill

Dressing:

1/2 cup salad oil
2 tablespoons lemon juice
1 1/2 tablespoons salt
1 1/2 tablespoons sugar
1 teaspoon white peppercorns, crushed
1 teaspoon prepared nustard

Clean, skin and fillet fish. Arrange fillets and dill in alternate layers in jar or bowl and cover with dressing. Let stand 12-24 hours in cold place. Take up fish, arrange with fresh dill on plate and pour over a little of strained liquid. (Category: Cold Dishes).


Raw Salmon - Gravlax

Serves 4

2 pounds salmon
1 1/2 tablespoons sugar
3 tablespoons salt
1/2 teaspoon saltpetre
1/2 teaspoon white peppercorns, crushed
dill

Scrape, clean and wipe fish without rinsing. Remove backbone carefully, cutting fish into 2 pieces. Mix spices and rub pieces with mixture. Place pieces on top of each other in a bowl, thick part against thin part with dill between and leave in light press for 12-24 hours. Turn fish once in a while. Cut into thin slices and serve with raw salmon sauce. Cut skin into strips, fry crisp in butter and serve with salmon. (Category: Cold Dishes).


Raw Salmon Sauce - Gravlaxsås

Serves 4

1 1/2 tablespoons prepared mustard
1 tablespoon sugar
1 1/2 tablespoons vinegar
6 tablespoons salad oil
salt and pepper
4 tablespoons chopped dill

Mix mustard, sugar and vinegar. Add oil gradually and season. Add dill just before serving. (Category: Sauces).


Red Cabbage Salad - Rödkålssallad

Serves 4

2 cups shredded red cabbage
1 cup diced apples
1 onion, chopped
1/2 cup chopped nuts

Dressing:

6 tablespoons salad oil
2 tablespoons lemon juice
2 teaspoons honey

Toss cabbage and onion in salad bowl with dressing. Leave for 30 minutes. Add apples and nuts and toss lightly again. (Category: Salads).


Rémoulade Sauce - Remouladesås

Serves 4

3/4 cup mayonnaise thinned with
4 tablespoons heavy cream, whipped
1 1/2 tablespoons prepared mustard
1/2 tablespoon capers
1/2 tablespoon chopped chive
1/2 tablespoon chopped parsley
1/2 tablespoon chopped pickled gherkin
few drops worcestershiresauce

Mix all ingredients until well blended. (Category: Sauces).


Roasted Spareribs With Apples And Prunes - Ugnstekt Revbensspjäll Med Äpplen Och Plommon

Serves 4

2 pounds spareribs
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sage

Wipe ribs with damp cloth and rub with seasonings. Place, fat side up, on rack of baking pan and roast in moderate oven(350 degrees F.) 1 1/2 hour. Serve spareribs cold with apples and prunes. (Category: Meat).


Salami Tomatoes - Salami Tomater

Serves 4

8 medium tomatoes
1 tablespoon cracker crumbs
1 tablespoon oil

Stuffing:

4 tablespoons chopped salami
1 tablespoon chopped anchovy
1 tablespoon capers
1 tablespoon soft bread crumbs
dash pepper

Wash tomatoes, cut off top and scoop out centers. Chop pulp of tomatoes and combine with ingredients for stuffing. Fill tomato shells with mixture, brush with oil, sprinkle with cracker crumbs and bake in moderate oven(350 degrees F.) 20 minutes. (Category: Vegetables).


Salmon In Mayonnaise - Lax I Majonnäs

Serves 4

1 pound fresh salmon
court bouillon
1 1/2 cups mayonnaise thinned with 1/3 cup white wine

Garnish:

sliced mushrooms
lettuce

Clean salmon, place in kettle and cover with cold court bouillon. Let simmer 10 minutes. Take up fish, remove bones and skin and put fish back into stock to cool. Arrange fish on serving dish, cover with mayonnaise and garnish with sliced mushrooms and lettuce. (Category: Cold Dishes).


Salmon With Horseradish Cream - Lax Med Pepparrotsgrädde

Serves 4

8 slices smoked salmon
1 cup heavy cream, whipped
1-2 tablespoons grated horseradish

Combine cream and horseradish, place mixture on slices of salmon and roll into horns. (Category: Cold Dishes).


Salt Herring - Spicken Sill

Serves 4

2 salt herring(or matjes fillets)

Clean herring and soak overnight in cold water. Skin, bone and fillet fish and cut into 1/2 inch thick slices. Salt herring may be served with any of the following sauces and garnishes:

Sour cream mixed with chopped chive, onion or dill.
Tomato wedges, cucumber slices and shredded lettuce.
Whipped cream, seasoned with mustard, vinegar, sugar and chopped dill.
Mayonnaise mixed with chopped leek or onion.
Mayonnaise seasoned with curry or tomato catchup.
Innkeepers sauce.
(Category: Cold Dishes).


Sausage Casserole - Korvlåda

Serves 4

1/2 pound bologna, diced
2 tablespoons chopped chive
1 tablespoon butter
4 tomatoes, sliced
salt and pepper
4 eggs

Mix bologna and chive and place in buttered casserole. Cover with sliced tomatoes and season. Break eggs on top and bake in moderate oven(350 degrees F.) until eggs are firm. (Category: Meat And Sausages).


Scrambled Eggs - Äggröra

Serves 4

4 eggs
1/2 teaspoon salt
dash pepper
2 tablespoons butter

Beat eggs slightly and add seasonings. Heat butter in skillet, place in pan of boiling water and add egg mixture. As mixture sets, take up with spoon and arrange on plate. (Category: Eggs).


Sharp Sauce - Skarpsås

Serves 4

1 hard-cooked egg yolk
1 raw egg yolk
1 teaspoon prepared mustard
salt and pepper
1 teaspoon sugar
1/2 tablespoon white wine vinegar
3/4 cup heavy cream, whipped
1/4 teaspoon worcestershire sauce
1/2 tablespoon chopped dill

Rub cooked egg yolk through sieve, add next 6 ingredients and mix to a paste. Stir in cream gradually until sauce is smooth. Add worcestershire sauce and dill. (Category: Sauces).


Smoked Herring In Mayonnaise - Böckling I Majonnäs

Serves 4

3 small smoked herring
2 hard-cooked eggs, sliced
1 1/2 cups mayonnaise thinned with 2 tablespoons cream

Garnish:

dill

Clean, skin and fillet fish. Arrange fillets, mayonnaise and eggs in alternate layers topping with mayonnaise. Chill and garnish with dill sprigs. (Category: Cold Dishes).


Smoked Herring With Apples - Böckling Med Äpplen

Serves 4

4 small smoked herring
2 apples, diced

Dressing:

4 tablespoons salad oil
1 tablespoon vinegar
1/2 tablespoon tomato catchup
1 clove garlic, chopped
dash pepper

Clean, skin and fillet fish. Arrange fillets and apples in rows on plate. Mix dressing, chill and pour over herring. (Category: Cold Dishes).


Smoked Herring With Scrambled Eggs - Böckling Med Äggröra

Serves 4

4 small smoked herring
1 recipé scrambled eggs

Garnish:

chive

Clean, skin and fillet fish. Arrange fillets and scrambled eggs in
rows on plate. Sprinkle with chopped chive. (Category: Cold Dishes).


Smoked Hog´s Head - Rökt Svinhuvud

Serves 4

1 cured and smoked hog´s head(see curing of ham)

Garnish:

1/4 pound butter

Trim hog´s head and singe off hairs if necessary. Soak in cold water 2 hours. Wrap in a cheesecloth and lower into boiling water. Simmer 2 1/2 hour or until tender. Allow to cool in liquid. Take up and garnish with creamed butter forced through fine pastry tube. Smoked hog´s head is served on the Christmas table. Garnish cold Christmas ham the same way. Cover knuckle with paper frills. (Category: Meat).


Smoked Medwurst - Rökt Medwurst

Serves 4

3 pounds beef
1 1/2 pounds fat pork
3 teaspoons saltpetre
2 teaspoons salt
1 teaspoon sugar
1 teaspoon pepper
1/2 teaspoon ginger
2 cups beer
3 tablespoons cognac

Saltpetre mixture:

3 tabloespoons salt
2 tablespoons sugar
1/2 tablespoon saltpetre

Grind beef 4 times, add spices and stir in liquid gradually until well blended. Cut pork into small cubes and add to mixture. Stuff cleaned ox casings with sausage meat and tie ends securely. Rinse in cold water, rub with saltpetre mixture and leave 3 days in cool place. Smoke with juniper or hickory at low temperature. (Category: Curing And Preserving).


Spiced Pickled Herring - Inläggning Av Kryddsill

Serves 4

40 fresh herring
1 pint water
3 pints white vinegar
1 pound salt
1 pound sugar
1 tablespoon saltpetre
1 tablespoon cloves, crushed
1 tablespoon black pepper, crushed
10 bay leaves
1 tablespoon red pepper pods, chopped
1 tablespoon red sandel
1/2 tablespoon ginger

Clean herring without rinsing in water and wipe in cloth. Pour over water and vinegar and leave 10 hours. Arrange herring and mixed spices in alternate layers in jar so last layer is spices. Place fish under heavy weight for 5-6 weeks. (Category: Curing And Preserving).


Stewed Kidneys - Njurstuvning

Serves 4

1 veal, 2 pork or 2 lamb kidneys
2 tablespoons butter
salt and pepper
2 onions, chopped
2 tablespoons flour
1 cup stock
1/2 cup cream
1 bay leaf
1 teaspoon grated lemon peel
5 chopped anchovy fillets

Wash kidneys and remove tubes and fat. Cut into slices and sauté in butter. Season. Take up kidneys and fry onions, stir in flour and blend well. Add stock and cream gradually. Season and add lemon peel and anchovies. Allow to simmer 10 minutes, add kidneys and simmer 15 minutes more. (Category: Meat And Sausages).


Stuffed Eggs 1 - Fyllda Ägg 1

Serves 4

Cut hard-cooked eggs into halves and remove yolks. Fill with any of the following fillings:

Chopped onions and mushrooms sautéed in butter.
Chopped liver sautéed in butter.
Cooked shrimps in curry sauce.
Creamed sweetbreads.

Sprinkle stuffed eggs with grated cheese and place under preheated broiler until eggs are hot. (Category: Eggs).


Stuffed Eggs 2 - Fyllda Ägg 2

Serves 4

Cut hard-cooked eggs lengthwise or crosswise, remove yolks and fill whites with any of following fillings:

Anchovy: Mix yolk to paste with mayonnaise and add chopped anchovy fillets.
Caviar: Mix yolk to paste with a little cream, add caviar and season with lemon juice.
Cheese: Mix cream cheese with a little mustard and add chopped radishes.
Herring salad: Fill whites with herring salad.
Liver paté: Mix liver paté with chopped truffle or chopped olives, add a little cream and season with sherry.
Lobster: Fill whites with mayonnaise, top with a piece of lobster meat and garnish with sliced pickled gherkin.
Roe: Mix raw roe with lemon juice and chopped onion, fill whites and garnish with small lemon wedges.
Shrimp: Fill whites with mayonnaise thinned with lemon juice and garnish with shrimps.
Smoked herring: Mix yolk to paste with mayonnaise, add chopped smoked herring and chopped olives. Fill whites and garnish with dill. (Category: Eggs).


Stuffed Endive - Fyllda Endiveblad

Serves 4

1 can olivier
2 tablespoons cream
1 tablespoon sherry
1 french endive

Garnish:

Blue grapes

Mix paste with cream and sherry. Fill crisp stalks of endive with paste. Garnish with grapes. Arrange stalks in pedal fashion on round plate and fill center with grapes. (Category: Salads).


Stuffed Herring Fillets - Fyllda Strömmingsflundror

Serves 4

1 1/2 pounds herring
salt

Stuffing:

2 tablespoons butter
1 1/2 tablespoons chopped chive, parsley or dill

Coating:

1 egg
2 tablespoons cracker crumbs

To fry:

2 tablespoons butter

Clean, bone and fillet herring. Rinse in cold water and drain. Rub with salt and leave 10 minutes. Mix butter with dill, parsley or chive and put fillets together two and two with stuffing between. Dip in beaten egg, then cracker crumbs and fry in butter until golden brown. (Category: Hot Dishes).


Stuffed Onions - Färserade Lökar

Serves 4

8 medium onions
salt
2 tablespoons butter

Stuffing:

1/4 pound ground pork
1/4 pound ground veal
2 tablespoons cracker crumbs
1/2 cup mineral water
salt
paprika

Peel onions and boil 10 minutes in salted water. Remove and rinse in cold water. Remove centers, leaving 2 or 3 layers of onion. Chop centers and mix about 2 tablespoons with stuffing. Refill onions, place in greased baking dish and brush with melted butter. Bake in moderate oven(350 degrees F.) 30 minutes. Baste occasinally. Fill onions with creamed mushrooms, sprinkle with cheese and bake. (Category: Vegetables).


Stuffed Tomatoes - Fyllda Tomater

Serves 4

4 firm tomatoes

Stuffing:

2 small smoked herrings
1 apple, chopped
1/2 cup mayonnaise
dash salt and pepper
1 tablespoon chopped dill

Wash tomatoes, cut off tops and scoop out centers. Chop pulp of tomatoes and combine with rest of ingredients. Fill tomatoe shells with mixture. Replace tops.
Fill tomatoes with heavy whipped cream, seasoned with shredded horseradish. (Category: Salads).


Summer Herring - Sommarsill

Serves 4

2 salt herring
2 cups milk

Dressing:

1/4 cup white vinegar
2 tablespoons water
1 tablespoon sugar

Sauce:

1 cup sharp sauce
3 tablespoons salad oil
3 tablespoons tomato juice

Garnish:

dill
tomato wedges

Clean herring and soak overnight in cold water. Skin, bone and fillet and place fillets in milk for one hour. Cut each fillet in four pieces by cutting lengthwise first and then crosswise. Place a sprig of dill on each piece and roll. Fasten rolls with tooth-picks, mix dressing and pour over. Add oil to sharp sauce gradually and combine half of sauce with tomato juice. Arrange sauce in rows of red and yellow on serving dish and place herring rollmops between rows. Garnish with dill and tomato wedges. (Category: Cold Dishes).


Sweetbread Fritters - Medaljonger Av Kalvbräss

Serves 4

2 cups creamed sweetbreads
1 tablespoon flour

Coating:

1 egg
2 tablespoons cracker crumbs

To fry:

2 tablespoons oil

Prepare creamed sweetbreads with extra flour and spread mixture on a plate rinsed in cold water. Allow to cool and cut mixture with round cutter. Dip in eggs and cracker crumbs and fry in hot oil until golden brown. (Category: Meat And Sausages).


Tomato Casserole - Tomatlåda

Serves 4

6 tomatoes, sliced
3 onions, sliced
1 clove garlic, chopped
2 tablespoons olive oil
salt and pepper
2 tablespoons grated Parmesan cheese

Arrange tomatoes and onions in alternate layers in greased casserole. Season and sprinkle with garlic. Brush top with oil, sprinkle with cheese and bake in moderate oven(350 degrees F.) about 30 minutes or until onions are tender.(Category: Vegetables).


Trout In Wine Aspic - Foreller I Vingelé

Serves 4

4 small trout
salt
1 cup cooked peas

Stock:

2 cups water
2 cups white wine
1 teaspoon salt
1 onion, sliced
1 bay leaf
1 sprig dill

Aspic:

2 tablespoons unflavored gelatin
1/4 cup cold water
3 cups fish stock

Garnish:

lemon wedges

Clean fish and rub with salt. Boil stock 10 minutes and allow to cool. Add fish and simmer 10 minutes. Take up fish and remove backbones by lifting one fillet carefully. Leave head on. Arrange whole fish and peas in rows on serving dish. Soften gelatin in cold water, dissolve in strained boiling fish stock, allow to cool and pour aspic over fish. Chill and garnish with lemon wedges. (Category: Cold Dishes).


Veal Roll - Rullsylta På Kalv

Serves 4

2 pounds boned veal shank
1/2 pound fat pork

Saltpetre mixture:

1 teaspoon salt
3/4 teaspoon saltpetre
1 teaspoon sugar

Spices for roll:

1 teaspoon salt
3/4 teaspoon white pepper
1/2 teaspoon allspice
1/4 teaspoon cloves

Stock:

water
6 white peppercorns
1 small carrot
1 small onion

Wipe meat with damp cloth and rub with saltpetre mixture. Leave 1 hour. Sprinkle with half of mixed spices, cover with layer of thin pork slices and sprinkle with rest of spices. Roll meat and bind. Simmer in stock 1 1/2-2 hours and place in press under heavy weight for 24 hours. Keep in light brine in cool place until needed. (Category: Curing And Preserving).


Vegetables With Tomato Dressing - Grönsaker I Tomatmarinad

Serves 4

1 cooked cauliflower
1 cup cooked green beans
1 cup cooked peas
4 carrots, cut into strips
1/4 cucumber, cut into thick slices
4 tomatoes, cut into wedges

Dressing:

4 tablespoons salad oil
1 tablespoon lemon juice
2 tablespoons tomato juice
salt and pepper

Garnish:

chopped parslet
paprika

Place cauliflower in center of plate. Arrange beans, peas, carrots, cucumber and tomatoes in groups around cauliflower. Pour over dressing. Sprinkle cauliflower with paprika and garnish cucumber and tomatoes with parsley. (Category: Salads).


West Coast Salad - Västkustsallad

Serves 4

1 clove garlic, cut into halves
1 small head lettuce, shredded
1/2 cup cooked peas
1/2 cup canned asparagus
1/2 cup mushrooms, sliced
1/2 cup cooked cleaned shrimps
1 can mussels

Dressing:

1/2 cup olive oil
2 tablespoons vinegar
salt and pepper

Garnish:

hard-cooked eggs

Rub salad bowl with garlic. Toss lettuce with dressing, add remaining ingredients and toss lightly again. Garnish with egg wedges. (Category: Salads).


White Sauce - Vit Sås

Serves 4

1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 1/2 cups milk
salt and pepper

Melt butter and blend in flour. Add boiling milk gradually and cook 10 minutes, stirring constantly. (Category: Sauces).


Winter Salad - Vintersallad

Serves 4

1 cup grated carrots
1 cup grated apples
1 cup grated cabbage

Dressing:

2 tablespoons lemon juice
4 tablespoons water
1 tablespoon sugar

Toss all ingredients in salad bowl with dressing. (Category: Salads).


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