Smorrebrod (Sandwiches)

The Danish "sandwiches" is a very substantial one and belongs to the "open sandwiches" variety; it is not therefore a real "sandwiches" as we understand it.

The Danish sandwich is a meal in itself--it is, in fact, a meal served on a large slice of thickly buttered rye bread, which could almost take the place of a plate, much as in former days bread did actually perform that duty in England.

The Danes put slices of cold roast veal on these slices of buttered rye bread, and over the veal comes a cucumber or a green salad of some kind. Sometimes a whole fillet of sole is served in this way or a thick layer of Russian salad; alternatively, a liberal helping of smoked salmon is covered with a thick layer of scrambled eggs. Four such slices are sufficient for a very substantial lunch.

Rodgrod Med Flode (Currant Juice Thickened With Sago Flour)

This popular Danish sweet is made with :

• 1 lb. of red currants
• 1/2 lb. of raspberries
• a few bunches of black currants

1. All stewed in a little water.
2. The juice is strained, and 2 ozs. of sago flour are diluted with a little of this juice.
3. This is added to the remainder of the boiling fruit juice, and stirred on a quick fire for 2 minutes.
4. The saucepan is removed from the fire, and the mixture stirred continously till almost cold, when it is poured into a glass dish and served with cream and sugar.

Bondepige Med Slor (Peasant Girl With Veal)

Ingredients :

• 1 soup plate of grated rye bread
• 2 tablespoons of sugar
• 1 1/4 lbs. of apples
• 1 teaspoon of butter
• chocolate
• whipped cream

Method :

1. Peel and core the apples and stew till reduced to a pulp.
2. Mix the grated rye bread, sugar, and butter and cook till set and almost dry.
3. Put a layer of this mixture on a dish, cover with the stewed apples, place another layer of the rye bread mixture over this, and finally sprinkle with grated chocolate.
4. Cover with whipped cream.

Rodkaal (Red Cabbage)

Shred the cabbage and put it in either an iron saucepan or an earthenware casserole, with a lump of butter, a few tablespoons of water, and a few tablespoons of vinegar. Season with salt and sugar, cover, bring to the boil and simmer for 2 or 3 hours till quite tender. Ten minutes before serving, add red currant juice.

Gronlangkaal (Stewed Cabbage)

Remove the outer leaves of the cabbage and the coarse ribs. Blanch in salted water for 20 minutes. Drain thoroughly and mince the cabbage. Melt a little butter in a saucepan, stir in a little flour and add hot milk gradually. When it is the consistency of cream, put in the minced cabbage, season with salt and pepper, and simmer for 20 minutes. This is served with small potatoes, browned in butter and a little sugar.

Kodfars (Forcemeat)

This is made with minced lean meat, to which 1/4 of the weight of flour is added, and the mixture is made creamy with the addition of a little milk and thick cream.
It is flavored with a little chopped onion, seasoned with salt and pepper, and is either boiled in a mould or baked as dumplings. Loin of pork, chicken, or venison is often cooked in this way.

Bixemad (Useful Mixture)

Previously roasted left-over meat is cut in small pieces, added to a pan of sliced onions and fried in fat.
A few potatoes are also added, with a little gravy, and the whole is well mixed and seasoned with salt and pepper.

Aggekage (Pork Pancake)

Ingredients :

• 8 thin slices of pork
• chopped chives

For the pancake

• 4 or 5 eggs
• 2 tablespoons of flour
• 8 to 10 tablespoons of milk
• salt

Method :

1. Brown the slices of pork in hot fat and, when done, pour the fat from the pan, leaving only a thin coating of it.
2. Make a pancake batter with the eggs, etc., and pour the mixture into the hot greased pan, making one large pancake.
3. When nearly set, place the slices of pork on it, sprinkle with chives and serve.

Bankekod (Stewed Beef)

This simple dish is very popular in Denmark and is usually eaten with mashed potatoes.
Lean beef is cut into slices about 1 inch thick, browned in butter, sprinkled with a alittle flour and seasoned with salt, peppercorns, and bayleaves.
When browned, the meat is put in a saucepan with sufficient water to cover and simmered for 1 1/2 hours.

Svinemorbrad (Spare Ribs Of Pork)

This typically Danish dish consist of spare ribs of pork, well flattened; between two of them dried plums, washed and previously soaked, and pieces of apple are placed.
The two ribs thus prepared are well tied together and roasted for 1/2 hour, being basted with a little milk.

Fiskefars (Minced Fish)

Cod is one of the favorite fish dishes in Denmark in all months which contain the letter "R". It is usually boiled and served with mustard sauce. Another popular way is to remove the skin and bones from the fish-- 2 1/2 lbs. of the middle cut--then put it through a grinder 3 or 4 times, when 1 tablespoon of potato flour and 1 tablespoon of white flour are added to it and well mixed with the white of an egg, 6 tablespoons of cream, salt, pepper, and a little whipped cream. The mixture is then poured in a mould, and boiled for 20 minutes or baked in a buttered pan.

Parevalling (Pear Milk Pottage)

Ingredients :

• 1 1/2 lbs. of pears
• 1/4 cup of pearl barley
• 3 pints of milk

Method :

1. Put the pearl barley in the boiling milk and simmer for 1 hour.
2. Then add the pears, peeled, and quartered, and simmer for another 15 minutes.
3. Serve and sprinkle with sugar and cinnamon.

Risengrod (Rice Porridge)

Ingredients :

• 1 cup of rice
• 4 pints of milk
• butter
• cream
• beer
• cinnamon
• salt

Method :

1. Put the rice (previously washed in cold water and scalded with boiling water) in the boiling milk.
2. Stir well and simmer for 1 hour.
3. season with a little salt and add thick cream just before serving.
4. This is eaten with a lump of cold butter in each plate, a little sweet beer, sugar and cinnamon.

Flojlsgrod (Velvet Porridge)

Ingredients :

• 2 cups of flour
• 3/4 cup of butter 3 pints of milk
• 1/2 cup of water
• salt

Method :

1. Melt the butter in a saucepan, stir in the flour and add gradually the boiling milk and water, stirring continously.
2. Season with a little salt, and simmer for 10 minutes.
3. This is eaten with fruit juice, sugar, and cinnamon.

Boghvedegrod (Buckwheat Porridge)

Ingredients :

• 1/4 lb. of buckwheat or groats
• 1 quart of milk
• sweet beer
• sugar
• cinnamon

Method :

1. The buckwheat or groats are boiled slowly in the milk for at least 1 hour.
2. They are then eaten with a large lump of cold butter in each plate and a little sweet beer.
3. Add sugar and cinnamon to taste.

Ollebrod (Beer Bread)

Ingredients :

• 10 ozs. of rye bread
• 1/2 cup of water
• 2 pint bottles of pale ale
• sugar
• lemon peel
• cream

Method :

1. Cut the bread into dice and soak for 12 hours in the water and 1 bottle of beer.
2. Put in a saucepan and simmer for 20 minutes.
3. Rub through a sieve and put this puree in a saucepan on a slow fire and thin with the other bottle of beer.
4. Add sugar and a little lemon peel, and serve with thick cream.

Melboller (Flour dumplings)

Ingredients :

• 3/4 cup of flour
• 4 tablespoons of butter
• 2 eggs
• 1 tablespoon of sugar
• 1/2 teaspoon of salt
• a little over 1/2 pint of water

Method :

1. Melt the butter and add the flour, stirring continously.
2. Then add the water and stir over a brisk fire till the mixture is easily detached from the sides of the pan and from the spoon.
3. Remove the saucepan from the fire and work the mixture for 10 minutes.
4. Then add 1 egg and work well for another 10 minutes.
5. Mix in the other eggs, and lastly stir in the sugar and salt.
6. Drop one teaspoon of the mixture at a time in boiling water and poach till the dumplings rise to the surface.
7. Put in a colander and pour cold water over them.

Kraasesuppe (Giblet Soup)

This giblet soup is typically Danish, and is prepared as follows :

1. Clean the giblets thoroughly and put in a saucepan with enough cold water to cover.
2. Season with salt.
3. Bring garadually to the boil, skim and simmer for 30 minutes, then add 2 or 3 sliced carrots, 1 or 2 sticks of celery, 1 or 2 leeks, 2 or 3 sliced apples, a few prunes previously soaked.
4. Simmer till the vegetables and fruit are quite tender, add a little sugar and vinegar and serve with FLOUR DUMPLINGS.

Gule Arter (Yellow Split Peas)

Ingredients :

• 1 1/2 lbs. of split peas
• 2 1/2 lbs. of fresh pork
• 1 or 2 sticks of celery
• 3 carrots
• 4 leeks
• 1 parsnip
• tyme
• 3 quarts of water
• salt

Method :

1. Boil the pork as in the GRONKAAL recipes, adding the vegetables.
2. Soak the peas in water for 12 hours and bring to the boil in the same water.
3. Simmer till tender and the consistency of thick porrige.
4. Add some of the pork stock gradually and serve with the chopped vegetables and the pork.

Gronkaal (Cabbage Soup With Pork)

Put 3 or 4 lbs. of well scoured pork in a saucepan, cover with cold water and bring to the boil.
Skim thoroughly, add 2 or 3 sliced carrots, 2 or 3 leeks, parsley, and mixed herbs.
Simmer for 3 1/2 to 4 1/2 hours.
Remove the outer leaves of the cabbage and the coarse ribs, and blanch in boiling salted water for 10 minutes.
Remove from the water and drain thproughly.
Chop the cabbage finely, put in an earthenware casserole, sprinkle with a little flour and add gradually the hot pork stock.
Dish up the cabbage and garnish with the vegetables cut in small pieces and small potatoes, browned in butter and a little sugar.
The pork is eaten with the soup.