| SWEDENSITE |
| TEXT: INGER LIN SÖDERBERG-LIDBECK | COPYRIGHT SWEDENSITE 2003 |
| SMORGASBORD |
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SWEDISH SMORGASBORD
TEXT:
INGER LIN SÖDERBERG-LIDBECK
RECIPES OF KAJSA WARG Once upon a time there was a Swedish cook called Kajsa Warg. She was born 1703 and served in upper-class families during her whole life. She died unmarried in the year of 1769 and was buried in the tomb of the family there she had been an employee the years before her death. In the year 1755 she published a book called "hjelpreda i hushållingen för unga fruntimber" –Help for young women in the household" Kajsa Warg is a symbol of the Swedish cooking tradition and her apprehension about cocking summed in the sentence " you take what you have" is nowadays apprehended as a Swedish proverb. MEAT WITH DILL CALLED DILLMEAT – DILLKÖTT "If its possible" take the foreleg of a young sheep or a calf and cook it in so much water that it cover the meat in the saucepan. Add crushed ginger salt and dill half a tea coup of each. Then the meat is well-cooked serve the meat in small portions with potatoes and the gravy decorated with fresh dill. |
CALF HASH. "If it’s possible" take small pieces of calf steak and boil it with an onion and two teacups of clear soup. Chop the meat after cocking. Add two chopped ansjovis and put both the calf meat and the chopped ansjovis in a saucepan. Melt two spoons of butter and stir. Add two teaspoon of flour and some peeled lemon juice. Let it cock for a minute or two and add a tea coup of the strained clear soup. Can be served with boiled eggs or potatoes. Ansjovis is a small fish prepared with vinegar salt and spices. |
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