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.

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.

Hvid Sagosuppe (White Sago Gruel)

Ingredients :

• 2 ½ ozs. Of sago
• 1 ½ quarts of water
• 1/3 cup of raisin
• 2 eggs
• The juice of 1 lemon
• 1 cup of sugar
• Sherry

Method :

1. Put the sago in a saucepan of boiling water, with the lemon juice, raisins, and sugar, and boil for about 20 minutes till the sago is transparent.
2. Beat the eggs, put them in the soup tureen and add the sago soup gradually, mixing thoroughly.
3. Add sherry according to taste.