Old-fashioned Norwegian Mutton Soup / Gammeldags Kjøttsuppe

An old-fasioned Norwegian soup recipe found on mytaste.no
Old-fashioned Norwegian Mutton Soup / Gammeldags Kjøttsuppe

Good bread and old-fashioned soup is the recipe
for a tasty dinner

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Pumpes – Meat Balls / Kjøttboller

A historic dinner recipe found on CookItPumpes – Meat Balls / Kjøttboller

The original recipe:

‘Take fayre buttys of vele and hewe hem,and grnd hem,and wyth eyroun(eggs); caste powder pepyr, gyngere, safroun, galingal and herbes also raysonys of coraunce. Sethe in a pan wyth fayre water. Than putte it on a spete round and lete hem rosty. Serve hem forth.’

Pommeaulx (abridged)

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A Type of Ahrash – Spiced Meat Patties with a Sauce / Krydrede Kjøttkaker med Saus

A 13th Century Arabic pattie recipe found on “Let Hem Boyle
A Type of Ahrash – Spiced Meat Patties with a Sauce / Krydrede Kjøttkaker med Saus

Saara who runs ‘Let Hem Boyle’  writes: This is the recipe that was used by Sayyid Abu al-Hasan and others in Morocco, and they called it isfîriyâ.

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Pea Soup from Western Norway / Ertesuppe fra Stryn

A traditional Norwegian soup recipe found on matoppskrift.no
Pea Soup from Western Norway / Ertesuppe fra Stryn

This pea soup that originates from Stryn was widely served during harvesting and threshing back in the old days. All vegetables that was available was generally used, as well as the meat or flesh that could be used. The beef, mutton or pork was usually smoked, dried or salted. It was standard to serve the soup with flatbread and always with boiled potatoes. The flatbread was usually dipped in the broth during the meal.

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Karjalan Paisti – Casserole from Karelia / Kjøttgryte fra Karelen

A classic Finnish dinner recipe found in “Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970

Karjalan Paisti – Casserole from Karelia / Kjøttgryte fra Karelen

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Mutton Mince Pie / Pai med Kjøttdeig av Lam

A savoury pie recipe found on bonappetit.com
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A sweet-and-savory main course adapted from “The English Huswife” by Gervase Markham published i 1615.

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Medieval Monday – Lamb or Mutton Stew / Lam eller Fårekjøttstuing

A recipe from the Elizabethian Era found on CookIt
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Meat stews formed part of the diet of many households. This rich, meaty version reflects an upper class dish, both due to the quantity of meat and the inclusion of mace. Note the French title, reflecting the Norman influence over England. Poorer households would not use any imported spices and would bulk out a small amount of meat with plenty of vegetables and grains.

Some people suggest the dish’s original name ‘Hericot de Mouton’ comes from the word halicoter, to cut up. On the other hand, some versions of this dish use a type of turnips called haricot. Lamb will not need parboiling but mutton would require parboiling to tenderise the meat.

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Koussa Mehché – Stuffed Courgettes / Fylte Courgetter

A recipe from the Middle East found in “Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970.

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In context

The courgette is a variety of cucurtbit, which means it’s from the same family as cucumber, squash and melon. It is the most popular Courgettes-2_crvegetable of the squash family, being extremely versatile, tender and easy to cook. Just don’t boil them! They have a deep green skin with firm pale flesh and are also known as zucchini.

Availability Courgettes are at their best from June until September. Choose the best Choose small courgettes that are firm to touch with a glossy, unblemished skin. Avoid soft, squishy courgettes.

Prepare it Courgettes do not need peeling. Slice off each end and prepare as recipe directs. It’s best not to boil, as they will become mushy and lose their flavour. Instead lightly sauté in butter or oil and a small amount of water.

Store it Refrigerate in a vegetable storage bag in the crisper compartment and eat within 2-3 days.

Cook it Try courgettes sliced thinly and eaten raw, cooked on a griddle, in a stir fry, or fried in a light batter as chips.

Alternatives Try squash or marrow.

Crispy Lamb Chunks With Dips / Sprø Lammebiter Med Dip

Tasty comfort food recipes found on magasin.info
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This dish is perfect as comfort food, a welcome-chew or as part of tapas table. Mutton from thigh fits perfectly, since this meat is primarily tender and therefore do not need long heat treatment. These are really tasty goodies!

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Salt Meat with Mashed Rutabaga / Salt kjøtt med Kålrotstappe

A treditional Norwegian dinner recipe found on spar.no 206_Salt kjøtt med kålrotstappe_post

Lightly salted meat is traditional fare all across Norway. With local variations of course. Some places they use only beef, other places only lamb or pork, while other places again they use all three in combination.

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“Sodd” – Traditional Food from Central Norway

A traditional Norwegian dish with roots all the way
back to the Viking era found on ThorNews
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060_fyrstekake_01Anette Broteng Christiansen at ThorNews writes: Sodd is a traditional Norwegian soup-like meal with mutton, meatballs, potatoes and carrots. The difference from regular soup is that all the meat and vegetables in the Sodd are boiled separately.

“Sodd” means to seethe and is traditional food from the Trøndelag area in Central Norway. The dish is often served in weddings, confirmation ceremonies or during the Norwegian National Day together with thin flat bread (Flatbrød).

Genuine Sodd from Trøndelag consists of meatballs and dices made ​​of mutton and beef, and broth. The meatballs are made with potato starch, whole milk, heavy cream, ginger and nutmeg. It is important to ensure that the Sodd is not boiling, but holds high temperature.

Sodd was first described in the Saga of Haakon the Good dating back to the 1200s. In the 1800s, it was usually made with horse meat.

It is common to serve ginger ale, lager, home brewed or alcohol-free beer with Sodd.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
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“Stick Meat” With Mashed Root Vegetables / Pinnekjøtt Med Rotmos

An ultra traditional Norwegian Christmas dinner recipe found at godt.no107_pinnekjøtt_post

A very happy Thanksgiving to all my American visitors

But here in Norway we do not celebrate Thanksgiving so I carry on with my Christmas Special with one of the two most popular Norwegian Christmas dinner dishes of all.

“Pinnekjøtt” (Lit: Stick Meat, see recipe) is the traditional Christmas dinner along the western coast of Norway. It is salted, sometimes cured and dried mutton or lamb ribs. Back when Norway was an agricultural country people ate what was close at hand. Transportation was costly and unpractical with fresh meat and at the west coast people were sheep farmers so they ate mutton. At the eastern part of the country where my Christmas traditions has it’s roots they eat pork ribs for Christmas as people there were pig farmers in the old days – Ted

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See this and lots of other delicious recipes on:
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Medieval Monday – Chewettes

A pie recipe found on One year And Thousand Eggs

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If you’re interested in medieval and historic cookery you should definitely visit Eva Grelsdotter’s two very interesting web blogs: One year And Thousand Eggs and Let Hem Boyle

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See this and lots of other delicious recipes here:
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915_chewettes2In Context:
From Eva Grelsdotter’s blogs: I am a re-enactor who have a passion for food history and cooking. In the SCA I am known as Mistress Eva Grelsdotter and I am a member of the Order of the Laurel (elevated at September 2013). At my first SCA event 1998 I found myself in the kitchen. I live in Finland (in the SCA known as Barony of Aarnimetsä). I am also a member of a re-enactment group called Merry Swan. In a real life I am not a professional cook but just an officer of one of Finland’s cities. At home I like to cook modern food too and I love to watch food related reality tv shows and food history documents.

This is my virtual kitchen where I put my recipes and thoughts about medieval and renaissance food. I started Let Hem Boyle after a personal one year challenge “One year and Thousand Eggs“. I hope that I manage to make medieval cooking look easy enough so those who have never tried to cook medieval food would be inspired to try.

“Mutton in cabbage” / Fårikål

 A traditional Norwegian recipe from the popular food site MatPrat

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traditional badge2“Mutton in cabbage” is Norway’s undisputed national dish – voted by listeners of a popular radio program about 40 years ago. “Mutton in cabbage” is both homely and great party food, and many find the taste even better when reheated the day after it was first made. And one thing is certain: “Mutton in cabbage” is the best reason to gather friends for a harvest feast around the steaming pots and pans!
"Mutton in Cabbage" is a traditional autumn dish in Norway, that was when the cabbage was harvested and mutton were fresh.

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See this and lots of other delicious recipes here:
TuesdaysTableTreasure Box Tuesday

Nyre I Vinsaus – Kidney In Wine Sauce

A recipe from “Lørdagskos” (Saturday Snacks) published by  Dreyer in 1967

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