Stegte Rypk (Roast Ptarmigan)

Ingredients

• a sliced carrot
• a sliced onion
• a bunch of sweet herbs
• a small piece of mace
• some good milk
• pepper to taste
• salt to taste

Method

1. 1

   Place carrot, onion, herbs, and mace in a pan.

2. 2

   Truss ptarmigan and place in the pan with bacon.

3. 3

   Cover with milk and simmer for two hours.

4. 4

   Strain and thicken gravy with flour and butter, season, and serve over the birds.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 189. The excerpt below is the record exactly as published.

a sliced onion in it, then brown the beef olives, after which pour in sufficient brown stock to cover the olives, and simmer for a couple of hours. Strain and reduce the stock, and finish with some brown onion sauce. Brown Onion Sauce. Cut four ounces of good bacon into small dice and fry lightly in a pan. Mince the same weight of shallots, and fry a light brown. Stir in a tablespoonful of flour, which also brown, being careful not to char any of the ingredients. Now add a couple of breakfastcupfuls of brown second stock and a cup of good malt or wine vinegar, and boil for five minutes. Finish with a little pepper and salt, and a small pinch of sugar. When making this sauce you must keep stirring from the time you put in the bacon till you remove the pan from the tire. It must be the consistency of good cream. It too thin, add a little more flour; and if too thick, add a little more water. Strain and serve in a sauce-boat ; or it may be eaten (without straining) to boiled potatoes. 472 NORWAY Stmvet Kalv. (Stewed Veal). Cut some veal into small slices about half an inch thick, season them with salt and pepper, put them on a gridiron, and turn the meat frequently over a moderate fire, or in front of one, till nicely browned. Put them in a stewpan with a couple of fried onions, one peeled clove of garlic, a sliced carrot, and two tablespoonsfuls of vinegar ; cover with clear stock broth, put the lid on the pan, draw it over a slow fire, and simmer for two hours or till the meat is tender. When cooked, put the slices of meat on to a hot dish, strain the gravy over, and serve with vegetables and mashed potato balls. Venison, pork, mutton, lamb, and beef, may be cooked in the same way. Potato Balls. Peel six good-sized potatoes, and boil in water with a teaspoonful of salt. Wh?n nearly cooked, pour water off, and steam till quite dry, after which press them through a potato-masher into a pan ; add six medium- sized anchovies which have been cut in small pieces, half a teaspoonful of chopped parsley, half a teaspoonful of French mustard, half a teaspoonful of salt, two salt- spoonfuls of white pepper, half a saltspoonful of grated nutmeg, two egg yolks, and half an ounce of butter ; place the pan on the fire and keep stirring quickly while cooking for five minutes. Remove the pan from the fire ; when the mixture is cold enough to handle, divide it into twelve parts, roll them into balls on a lightly floured table, breadcrumb them, and fry in boiling 473 BANQUETS OF THE NATIONS fat until of a nice golden colour. Drain on a hot dish with a folded napkin, and serve. Stegte Rypk. (Roast Ptarmigan.) Put in the bottom of a pan a sliced carrot and onion, a bunch of sweet herbs, and a small piece of mace. Clean and truss a brace of ptarmigan, which place in the pan with pieces of bacon on the top of them. Pour in some good milk to half cover the birds. Place the lid on the pan and simmer (not boil) for two hours, adding more milk if the gravy gets too reduced. Strain and thicken it with flour and butter, adding a little semi-glaze; pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.