A traditional German soup recipe found in“Kulinarisk Pass” (Culinary Passport) published by Tupperware in 1970
The Germany cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. Some regions of Germany, like Bavaria and neighbouring Swabia, share dishes with Austrian and parts of Swiss cuisine.
A dinner recipe from a card in “Better Homes and Gardens Recipe Card Library” published in 1979
Marengo dishes – According to a popular myth, the dish was first made after Napoleon defeated the Austrian army at the Battle of Marengo at Marengo south of Turin, Italy, when his chef Dunand foraged in the town for ingredients (because the supply wagons were too distant) and created the dish from what he could gather. According to this legend, Napoleon enjoyed the dish so much he had it served to him after every battle, and when Durand was later better-supplied and substituted mushrooms for crayfish and added wine to the recipe, Napoleon refused to accept it, believing that a change would bring him bad luck. Marengo dishes are loosely based on the dish Dunand created at Marengo.
A recipe for a traditional Norwegian dinner soup found in “Supper og Sauser” (Soups and Sauces) published by Hjemmets Kokebokklubb i 1980
Lapskaus is a traditional Norwegian warm dinner dish made of (originally cheap) fried or cooked meat (usually beef or pork), potatoes and various vegetables and spices. The ingredients are cut into cubes, tasted with salt and pepper and boiled to a soup or stew. The dish usually contains vegetables such as carrots, rutabaga and onion and is usually served with flat bread or other types of bread. Lapskaus probably comes from the English word lobscouse; Lob’s course (of lob and course) meaning that the course have crossed the North Sea at one point in time.
A juicy barbeque recipe found in “Okse- og Kalvekjøtt” (Beef and Veal) published by Hjemmets Kokebokklubb in 1978
Veal is so hard to get hold of in regular grocery shops in Norway
that I’ve started to wonder if the cattle around this neck of the woods are born fully grown. If veal is more accessable where
you live you really should try this recipe