Beinlausir fuglar

Boneless Birds

Beinlausir fuglar



Traditional preparation
  1. Cut the meat into thin slices, and roll each each in a mixture of salt and pepper.
  2. Put a slice of bacon on each slice of meat, roll up and tie up with twine.
  3. Brown in a hot pan. Add the water and cook until done through. Use the flour to thicken the sauce.
  4. Serve with potatoes, rhubarb jam and green peas.
Easy method (recommended)
  1. Cut the meat into bite-sized pieces and brown in a frying pan. Put in a pot with the water and bring to a boil, then lower cooking temperature to a simmer.
  2. Cut the bacon into pieces, fry lightly and add to the meat.
  3. Cut one large onion in half and cut the halves into thin slices, crosswise. Fry in a pan until transparent and add to the meat. Simmer until the meat is done.
  4. Flavour the dish to taste with salt and pepper, and Season-All (optional). Always add a touch of [[garlic[[ as well. You can make a sauce out of the cooking liquid by thickening with flour, or serving as is.
  5. Serve with potatoes - boiled or caramelized - and a fresh salad.

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