Norwegian Boneless ‘Birds’ / Benløse ‘Fugler’

An old dinner recipe from a special issue of “Husmorens Kokebok” (The Housewife’s Cook Book) published in 1963
Norwegian Boneless ‘Birds’ / Benløse ‘Fugler’

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.

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Filled Veal on the Grill / Fylt Kalvekjøtt på Grillen

A juicy barbeque recipe found in “Okse- og Kalvekjøtt”
(Beef and Veal) published by Hjemmets Kokebokklubb in 1978
Filled Veal on the Grill / Fylt Kalvekjøtt på Grillen

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

Ted
Winking smile

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Fillet à la Oscar / Filet à la Oscar

A classic Swedish party dish found in a special edition of “Husmorens Kokebok” (the Houswife’s Cookbook)
utgitt av Norsk Kunstforlag i 1963
Fillet à la Oscar / Filet à la Oscar

This is a typical Scandinavian party dish from the early sixties that comes highly recommended even today.

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French Veal Chops with Calvados / Fransk Kalvekoteletter med Calvados

A great dinner recipe from “The Best of International Cooking”
published by Hamlyn in 1984

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In context: Apple orchards and brewers are mentioned as far back as the 8th century by Charlemagne. The first known Norman distillation was carried out by “Lord” de Gouberville in 1553, and the guild for cider distillation was created about 50 years later in 1606. In the 17th century, the traditional cider farms expanded, but taxation and prohibition of cider brandies were enforced elsewhere than Brittany, Maine, and Normandy.

calvados posterThe area called “Calvados” was created after the French Revolution, but eau de vie de cidre was already called calvados in common usage. In the 19th century, output increased with industrial distillation and the working class fashion for café-calva. When a phylloxera outbreak in the last quarter of the 19th century devastated the vineyards of France and Europe, calvados experienced a “golden age”.

During World War I, cider brandy was requisitioned for use in armaments due to its alcohol content. The appellation contrôlée regulations officially gave calvados a protected name in 1942.

After the war, many cider houses and distilleries were reconstructed, mainly in the Pays d’Auge. Many of the traditional farmhouse structures were replaced by modern agriculture with high output. The Calvados appellation system was revised in 1984 and 1996. Pommeau got its recognition in 1991; in 1997, an appellation for Domfront with 30% pears was created.

Veal Cacciatora

A recipe from “European Favourites” (Europeiske Favoritter) published by Collins in 1973

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See this and lots other delicious recipes here:
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