An old dinner recipe from a special issue of “Husmorens Kokebok” (The Housewife’s Cook Book) published in 1963
Boneless ‘birds’ is one of the old classic Norwegian meat dishes that is about to be forgotten. “Poor Man’s Birds”, slices of veal filled with bacon and parsley are worth the effort and taste delicious with stewed vegetables, boiled potatoes and sauce.
A classic casserole dish found in “Gryteretter” (Casseroles)published by Hjemmets Kokebokklubb in 1979
In the old days before refrigerator and freezers became common, there were four ways one could get meat and fish and keep for a long time. Smoking, drying, curing and salting. When salting, meat and fish were put in strong salt brine in barrels and when used it had to be rinsed in to remove most of the salty taste.
A filling shellfish soup recipe from Oslo found on matoppskrifter.no
This soup takes some time to make, but it is very filling. Crab meat is very aromatic and adds a lot of flavor to fish soups, shellfish soups and other dishes. King crab and leek strips are used for garnish, as well as a few tomato small tomato wedges.
A dinner recipe found in “Fjærkre” (Poultry)
published by Hjemmets Kokebokklubb in 1982
A classic Norwegian fish dish found in “Fisk og Skalldyr”
(Fish and Shelfish ) published by Hjemmets Kokebokklubb in 1980
Fish gratin is a classic Norwegian dinner dish. It’s a simple, fast and child-friendly way to cook fish. It has always been one of my favorites, whether made with potatoes, macaroni or shellfish like here.
A lunch recipe found in “Mat for Travle” (Food for People in a Hurry) published by Hjemmets Kokebokklubb in 1982
A delicious chicken recipe found in “Mat for Alle”
(Food for Everyone) published by Tiden Norske Forlag in 1985
Fish casserole variations found in
Cappelens Kokebok published in 1995
A recipe for breakfast/lunch griddle cakes found in “Syrnet Melk – Oppskrifter og Tips” (Soured Milk – Recipes and Tips)
A free e-booklet published by tine.no
A dinner recipe found in a special edition of “Husmorens
Kokebok” (The Housewife’s Cookbook) utgitt i 1963
This dish can be made in two different ways, either with thin slices of veal or with ground veal. The recipe calls for no boiled potaoes which must have been considered both daring and chic in Norway back in the early sixties when potatoes still was an absolute dinner staple.
A soup recipe found in “Cream Soups, Sauces, Entrees, Salads,
Hot Breads & Pies” published by Staley Sales Corporation in
1940s
A recipe from “The Salad Bowl” published by BestFood in 1929
A recipe from “A Picture Treasury of Good Cooking” –
A Tested Recipe Institute Cook Book” published in 1953
A delicious bufet recipe found on kiwi.no
This delicacy will quickly becomes a favorite on the buffet table.
If you don’t eat it all, don’t worry. it’s almost better the next day!
A recipe for a quick fish dinner found in “Mat for travle” (Food
for busy people) published by Hjemmets Kokebokklubb i 1982
RecipeReminiscing 