Apple- and Prune-Filled Spareribs - Ribbenstykke med Æbler

Serves 8

Rub both sides of spareribs with the salts, sugar and cinnamon.

Cut apples into sixths.

Make sandwiches of the racks of ribs, a pair at a time, using apples and prunes, mixed, as the filling. Tie securely to retain the filling.

Brown in butter in a roasting pan, basting with enough warm water to cover the bottom of the pan. Cook slowly for 2½ hours in an oven preheated to 275-300 degrees. Add warm water from time to time if necessary to keep ribs from sticking and scorching.

Remove from oven and keep hot while you make the gravy. Add flour to the stock in the pan, stirring until smooth. Place pan over low heat on top of the stove. Slowly add the milk and cream. (If gravy becomes too thick, add more milk.) Stir until it comes just to the boiling point. Season with salt and pepper to taste.

Place spareribs on a serving platter. Remove string. Pour a small amount of gravy over the ribs, and serve the rest in a gravy boat to be savored over small boiled potatoes.

This recipe is always a huge hit. I don't bother cutting into individual servings before cooking. Two slabs tied together works very well, and keeps the fruit from falling all over the oven!

Beef Pot Roast in Sour Cream - Oksesteg I Surfløde

Serves 8 Rub the roast well with salt and pepper. Brown it on both sides in the butter. Place the onion slices on top of the roast. Add the water, sour cream and wine.

Cover the pan and cook slowly either on top of the stove or in the oven for 3 hours or until tender, adding a little more wine if necessary.

Place the roast on a hot platter while you blend the flour into the liquid in the pan to make the gravy.

Beer Meat Loaf - Kødrulle I Øl

Serves 4 Have your butcher grind the pork and ham together.

Mix well with the cracker crumbs, eggs, salt and pepper. Form into a loaf. Roll in cheesecloth and tie the ends securely.

Place in a kettle and add sufficient beer to cover the loaf. Simmer slowly for 2¼ hours.

Very good served on thin-sliced open-faced sandwiches. Or serve with cole slaw, your favorite sharp cheese, pickled beets and potato salad.

Boiled Beef with Horseradish - Oksekød med Peberrod

Serves 6 Slice onion and carrot. With other ingredients except the flour, place with the boiling beef in a kettle with enough water to cover. Let simmer 4 hours on top of the stove until tender.
Remove fat from top of broth when cooled. Add flour to fat to make a smooth paste. Add 1 cup of the broth from the pan and cook, stirring, until thick. This is to be served as gravy for plain boiled potatoes. Slice the boiled beef and serve with:


Mix all ingredients together, chill, and serve cold over cooled beef.
For an unusual mixture of hot and cold, accompany the beef with:


Cook potatoes in their jackets until done. Peel and put them through a ricer, or mash them, while hot. Salt and let cool. Add eggs and mix well. Add the flour and wark with the fingers until dough is smooth. If too moist, add a little more flour to make it firm enough to form a dozen or more dumplings, depending on their size.
Drop the dumplings into a kettle of boiling water or into boiling stock if you have some left from the liquid the beef was boiled in. Cover and elt cook 15 minutes.
Brown the bread crumbs in the melted butter. Pour the buttered crumbs over the dumplings.

Boneless Birds

Serves 8 Pound meat to about ¼ inch thick, and cut into 8 pieces. Season with salt and pepper. Place a wedge of onion, a slice of bacon, and ½ of a carrot on each piece. Roll up and fasten with toothpicks or string. Roll each in flour. In a large frying pan melt butter, and brown rolled meat. Add ½ cup water to browned meat and simmer for about 1½ hours, adding more water as needed. Remove from pan and use the remaining water for a gravy by adding a bit of flour to the water and stirring over low heat until smooth. Serve with mashed potatoes.

Brandy Sauce for a Large Ham - Cognacsauce til Kold Skinke

Let wine, stock and tomato juice come to a boil. Add the cornstarch moistened with cold water and cook, stirring frequently, until smooth, thick and at the boiling point.

Add the brandy just before removing heat.

Breast of Lamb with Dill Sauce - Kalvebryst med Dildsauce

Serves 6 Rinse the meat quickly with hot water. Place in a roaster and cover with the boiling water. Let come to a boil. Skim. Add the bay leaf, dill, salt and pepper. Simmer covered on top of the stove for 1½ hours. Remove lamb and reserve 2 cups of the stock.

Cut the lamb into small serving pieces and place on a hot serving platter. Serve with the following sauce:


Melt the butter in a skillet, add the flour and stir continuously until smooth. Add the stock gradually, stirring after each addition. Add the rest of the ingredients alternately, beating a little after each addition.
When mixture is smooth, remove from the flame and serve over the lamb. Garnish the platter with sprigs of parsley.

Brown Sauce - Brun Sauce

Melt butter over low heat. Stir in flour until smooth and lightly browned.

Add ½ of the meat stock, a little at a time, stirring well after each addition. Add rest of the stock with vinegar and boil slowly, stirring constantly. Add pepper and salt. Add sherry just before removing from heat.

Serve hot with beef.

Cabbage with Forcemeat - Farseret Hvidkål

Serves 6 Wash cabbage, drain and let stand inverted in cold water 1 hour or longer. Drain and rinse. Cut off outer leaves and save them. Scoop out the center of the cabbage, leaving enough of the exterior to make a strong wall. Pour hot water into the cabbage, drain, pour cold water into the head, drain, and fill with force meat.

Make a lid of the cabbage leaves you have saved. Tie them in place with a string. Place in a deep kettle. Add salt and enough boiling water to half cover the cabbage. Cover the kettle with a lid and boil gently for 3 hours.

To serve, remove the string and the lid of leaves and turn the cabbage onto a warm serving plate with the forcemeat down. Serve with melted butter or cream sauce.

Calf's Liver

Serves 6 Slice rinsed liver thin. Season with salt and pepper. Coat deep fryer/flameproof casserole with a little oil and the garlic. Arrange some liver on bottom. Add half remaining ingredients. Add remaining liver, then remaining vegetable and herbs.

Cover and cook 1 hour over low heat or in moderate over (350°F).

Remove solids to warmed serving dish. Strain sauce, thicken with flour, smoothly stirring over heat. If sauce has cooked away, use a little boiling water to extend pan juices. When hot and boiling, pour over liver.

Cardamom Sauce - Kardemommesauce

Blend the water and the honey with the cardamom seeds and place over very low heat. Simmer 5 minutes, stirring constantly.

Chop the mint leaves and add with the salt to the mixture. Simmer 2 minutes more. Remove from heat and let cool to room temperature.

When ready to serve, add the wine and mix well. If the sauce is too thick, add a little more wine and mix again.

Wonderful accompaniment for beef roasts or for barbecued beef.

Champagne Ham - Champagneskinke

Serves 15 Place the ham in a roasting pan with water to cover. Bring to a boil on top of the stove over a high heat. Place the cloves in the ham, sprinkle the ham with thyme.

Roast 2½ hours covered in a preheated 350° oven. Drain ham of stock, reserving 2½ cups. Remove as much skin and fat as possible from the ahm. Pour the reserved stock back over the ham and add the bottle of champagne. Return to oven and let cook another hour, basting often.

Drain off the stock and reserve. Sprinkle ham with the sugar. Drop the onions in the pan.

Raise oven heat to 500 degrees, return ham to oven to brown and glaze. Remove ham to warm serving platter.

Mix flour with stock until smooth and cook over low flame, stirring constantly until it boils.

Carve ham and serve sauce individually over slices.

A ham this large, depending on how thinly it is sliced, serves a great many people - certainly a sufficiency for a large buffet supper.

Chartreuse Ragout

Serves 6 Butter pudding mold/deep round casserole. Cut carrots in small pieces and place in bottom and around sides in pattern. Drain cabbage and chop coarsely; sprinkle with salt and pepper. A 1" layer to mold (bottom and side). Add ragout (no sauce). Cover with another layer cabbage. Pour melted butter over.

Set in shallow pan hot water and bake in moderate (350°F) oven about 1 hour. Turn out on warmed serving platter. Serve with Bordelaise or Caper Sauce.

Cooking Roasts with Beer - Kogekunst med Øl

Serves 4 Beer is wonderful for basting any roast - lamb, veal, beef and especially pork.

Rub any size or type of pork roast with a little flour mixed with ginger, ¼ teaspoon for each 4 pounds of roast. Put the roast in a preheated 475° oven for 10 minutes, then reduce the heat to 325 degrees. Pour a bottle of beer over the roast and baste every 20 minutes until done (35 minutes per pound).

Make a brown gravy with the juice in the pan by pouring off as much of the fat as possible and stirring in a paste made of 3 tablespoons of flour and 3 tablespoons of water.

Stew and meat balls also take kindly to the beer treatment.

Copenhagen Schnitzel - Københavner Schnitzel

When I was a boy my father taught Chemistry at a Gymnasium near Bremen, Germany. I came to appreciate the heartiness of German food, so I was delighted to find this recipe recently in a book called "Delectably Danish" by Julie Jensen McDonald. Schnitzel may not be Danish in origin, but I don't care. This looks good.

Whip the cream. Cut the almonds in pieces and mix in the whipped cream with the lemon juice. Peel the apples (and core?) and cut in thick rings.

Cut the fillet in 4 slices and brown for one minute on each side in an ungreased pan. Turn heat down and brown in the butter 3 minutes on each side. Season with salt and pepper and remove meat to a warm place while cooking the apple rings in the pan.

Lay an apple ring on each fillet, fill center with whipped cream mixture and decorate with green grapes.

This handsome entree may be served with potatoes and a green salad.

Corned Beef - Sprængt Oksekød

Serves 8 After rinsing the meat under running water, cover with water in a kettle. Add the rest of the ingredients, cover and bring to the boiling point. Reduce the heat and let simmer until done, usually an hour to the pound.

Cabbage may be cooked in the juice after the meat has been removed. Tie the head of the cabbage so when done it will cut easily into good sized wedges. (Cook cabbage until just barely tender.)

Just before serving, score the fat of the corned beef with a sharp knife. Spread well with a mixture of prepared mustard and brown sugar. Place under the broiler about 15 minutes, or until well glazed.

Add spice to your corned beef with:


Whip the sour cream.
Blend the horseradish well with the vinegar and salt. Add a pinch of paprika if desired. Blend well with sour cream.

Danish Cordon Bleu

Serves 4 Pound steaks until approximately 4×7 inches. Spread with mustard. Top each with slice of Danish ham and cheese (both slices smaller than steaks). Fold steaks over, secure with skewers. Mix flour with seasonings. Dip each steak in flour on both sides, then in egg, finally in bread crumbs. Fry in butter for 4 minutes on each side until golden brown. Garnish. Serve with vegetables.

Danish Meatballs

Serves 4 Grind meats together and add remaining ingredients (except oil) and chill 1 hour. Form into 36 flattened balls and fry in about 1" moderately hot oil, about 8 at a time, for 5 minutes, until golden brown. Drain well. Serve warm or cold with dill mayonnaise (2 tbs mayonnaise, 1½ tbs heavy cream, ¾ tsp dried dill, ½ tsp caraway seeds).

Danish Pork Sausage

Mix all ingredients very well. Stuff into small lamb, pork or beef casing. Do not fill too firmly. To prepare, place in frying pan and cover with boiling water and bring to a boil. Remove sausage from the broth. Melt butter in pan and brown sausage on both sides.

Danish Roast Beef

Serves 8 Rub roast with garlic; press pepper and salt into surface. Place meat on center of buttered foil. Wrap roast. Place on rack in roasting pan. Roast in preheated 375°F over for 45 minutes for rare or 1 hour for medium rare. Remove foil. Pour meat drippings into a small saucepan. Replace roast on rack. Roast for 10 to 15 minutes at 400°F (until browned). Boil drippings until reduced to a shiny glaze. Pour glaze over roast before serving. Let roast stand for 20 minutes for easier slicing.

NOTES : Cook time leaves roast extremely rare.

Danish Style Hamburgers - Dansk Bøf med Løg

Serves 4 Clean the onions and cut them in medium-sized pieces (half rings ½" width) Brown onions slightly in a skillet with half of the butter until they are just soft and keep them warm in a warming drawer.
Divide the meat in 8 and shape them as hamburgers about ¾" thick and press as much air out of the meat as possible. Turn them in the flour, put them in the skillet and brown them quickly on both sides with high temperature in the rest of the butter. Finish cooking over medium temperature about 6-8 minutes and turn often.
Place them in a 2" high dish and put the onions on top.
Add broth to the skillet and thicken the gravy with flour and add gravy colour and other spices/ingredient to taste. E.g. Paprika, Whipping cream, red current jelly can make a delicious taste.
Pour the gravy in the dish and let it marinate the hamburgers and serve.
Serve with white potatoes and red beets.
Leftovers can easily be reheated in microwave.

Notes: medium ground beef shrinks with cooking, but gives more taste than lean beef.

It's common in Denmark to put a cold Dansk Bøf on an open face sandwich (smørrebrød) with a warm fried egg on top.

Thanks to Karl Karstensen for this one

Fillet of Beef - Oksefilet

Serves 6 Roast the fillet 1½ hours in a preheated 400° oven.

Melt 6 tablespoons of the butter in a frying pan. Add the flour, stirring until smooth and browned. Add the beef stock from the roasting pan, stirring until the sauce comes to a boil. Add the wine, tomato sauce and salt. Mix well. Cover and cook over low heat 45 minutes.

Melt the remaining butter in another pan. Sauté the sliced mushrooms 5 minutes, stirring occasionally. Add the sherry and pepper to taste.

Heap mushrooms and their cooking liquid over the beef. Slice it and serve with a separate bowl of the gravy.

Forcemeat - Kjødfars

Mix the ground beef and the dry ingredients. Add the milk, a little at a time, and cook a few minutes over moderate heat. Add cream gradually, stirring after each addition. Remove from fire, cool, and stuff the cabbage.

Forcemeat of Beef - Farseret Oksekød

Makes 2½ quarts Put the beef in a kettle with water and salt and cook slowly 1 hour, or until almost tender. Let cool. Reserve broth.

Put beef and suet through a food grinder. Return to kettle with broth. Add the rest of the ingredients except the brandy and let come to the boiling point. Lower the heat and simmer 2 hours, stirring often. Remove from heat and stir in brandy.

Cool and store in a covered crock in a cool place, or pack in jars and process in water bath 40 minutes.

Grilled Lamb's Head - Grilleret lammehoved

Take half a lamb's head for each person. Cut the head in two and remove the brain. Clean the head well and soak it for an hour in cold water before putting it to boil in salted water. The tongue is cooked with it. Tongue and head must boil until they can be easily skinned, then trim and clean well. Take out the roof of the mouth, cut out eyes and ears, but leave the fat behind the eyes. Cut the tongue in halves, dip it and the head in a beaten egg and breadcrumbs mixed with salt and pepper and a little chopped parsley. Put the lamb's head in a frying pan with butter and fry it 'til brown - it is then ready to be served. Garnish with spinach, asparagus, cauliflower or any other vegetable.

Ham Baked in Wine - Skinke I Vin

Serves 10 Loosen the skin from the ham and simmer with the onions and the leek for 1 hour in a roasting pan with all but ½ cup of the wine.

Remove ham from roaster. Cut away and discard tough outer skin.

Brown mushrooms in butter. Cut a slash in the top of the ham sufficiently large to hold the mushroom mixture, water, salt and pepper. Skewer the opening to keep the filling in place.

Make a sauce of the 2 tablespoons of butter, 2 tablespoon of flour and the liquid from the roaster. Stir over a low heat. Add the reserved ½ cup wine a little at a time and mix well. Pout over the ham in the roasting pan and bake until tender (about 25 minutes to the pound) in a preheated 375° oven. Baste at least every ½ hour with juices from the pan.

NOTES : There are hams and hams. This recipe is intended not for the canned or cellophane-wrapped hams available at your supermarket but for the so-called "country" or Smithfield ham which requires precooking preparation. A gourmet feast will repay you for the loving care these hams call for.

Ham in a Blanket - Skinke I Sengetæppe

Serves 18 Score fat of ham and place, fat side up, in a shallow baking pan. Bake until tender (about 25 minutes to the pound) in a preheated 350° oven.

About 45 minutes before the ham is done remove from oven and drain off liquid from the pan. Mix the wine and honey and pour over the ham.

Increase oven temperature to 375 degrees and return ham to oven to bake for 45 minutes more, basting often.

Take ham from oven, and while it cools, make the crust. Sift the flour, baking powder and salt, and add the sage. Cut in the butter, mixing well. Add the milk and mix quickly.

Roll the dough out until it is large enough to completely envelop the ham. Place ham on dough, wrap around ham and pinch edges together.

Preheat oven to 450 degrees and bake the ham for 1 hour, or until the crust is golden brown and crunchy.

Ham in Beer - Skinke med Øl

Serves 10 Remove all but a thin layer of fat from the ham. Score the top. Place in a roasting pan. Mix mustard, water and sugar to the consistency of prepared mustard. Cover the ham with this mixture. Stick cloves in the ham surface. Fasten the bay leaves to the ham with smalll skewers or toothpicks broken in half.

Pour the beer over the ham and bake, uncovered, 30 minutes to the pound in an oven preheated to 425 degrees. Just before serving, decorate with candied cherries and slices of pineapple fastened to the ham with toothpicks. Return to oven to brown for 20 minutes. Use the liquid in the pan as a sauce for the ham.

Allow 1/3 pound ham per person to be served, and keep in mind that leftover ham has a multitude of uses, as well as being a meat that retains its flavor well in the freezer.

Hash I - Biksemad

Serves 6 Cook main ingredients separately. Sauté each in butter, seasoning lightly; then stir together. Serve very hot.

Hash II - Biksemad

Finely sliced onions are fried brown in an iron pot. Dice the remains of cold beef and mix with the onions. WHen the meat is hot, add boiled potatoes likewise cut into squares. Mix well, put in a little browning and season with Worcester sauce, salt and pepper. "Biksemad" is served on a flat dish and garnished with fried eggs.

Hash III - Hakket Kød

Serves 6 Chop or grind the uncooked beef and salt pork together with the raw potatoes. (If you use a meat grinder, choose a coarse grind.)

Put all ingredients in a large, heavy iron frying pan. Cover with boiling water. Let simmer very slowly for 2 hours on top of the stove. The water should be very nearly absorbed, but enough should remain to leave the hash juicy.

Horseradish Sauce

Add sugar, horseradish and salt to whipped cream. If sweet cream is used, add 2 tablespoons sharp vinegar. Serve very cold; bury in ice and salt, or put in the freezing compartment of a refrigerator, until frozen. If served frozen, cut into slices and arrange around fowl.

Liver with Herbs - Leverpostej med Krydderier

Serves 4 Heat 2½ tablespoons of the butter in a heavy iron skillet, and when it begins to froth, brown the slices of liver quickly on both sides. Remove and place on an oven-proof platter.

Grill hte bacon and place on top of the liver.

Melt the rest of the butter in the skillet. Add the remaining ingredients. Let come to a boil. Pour over the liver and bacon. Place the platter in a preheated 300° oven for 20 minutes. Serve at once.

Lobscouse (Sailor's Stew) - Skipper labskovs

Brown meat and cook onions in the butter, stirring occasionally. Add stock, beer, bay leaves, salt and pepper. Cover and simmer for 20 minutes. Add potatoes and continue to simmer for 2 hours. Mash any remaining pieces of potato, so that you have a thick 'gravy' with just a few pieces of potato. Serve in bowl with 1 tablespoon butter on top. Sprinkle with onion tops.

Meat Balls - Frikadeller

Serves 4 Put the beef through a meat grinder 3 times. Add the butter, bread crumbs, flour, milk, salt and pepper. Mix well with your hands until well blended.

Shape into small balls. Boil in salted water 15 minutes.

These meat balls may be used as dumplings to be dropped into beef broth or soups or served with small boiled potatoes with horseradish sauce, as follows:


Whip cream until stiff. Beat in grated horseradish.
If you prefer a heated sauce for the meat balls, prepare your favorite cream sauce and stir in the grated horseradish.

Meat Balls in Beer - Frikadeller med Øl

Serves 4 Brown onion in butter, salt, pepper and nutmeg. Mix pork, beef and dry bread rolled into crumbs. Combine with onions. Add the egg; mix well, and form into small balls. Roll them in a small amount of flour.

Brown the meat balls in the 3 tablespoons of butter. When well browned, add beer and lemon juice. Cover and let simmer 30 minutes.

Serve with buttered noodles sprinkled with toasted crumbs.

Meat Balls in Celery Root - Boller I Selleri

Serves 4 Boil water with spices. Make small balls (1" diameter) with a spoon and put them in the boiling water. Let them slowly boil 6-8 minutes and take them out of the water.
Clean the Celery root and peel the skin of and cut it in small cubes (about ½ inch) and put the cubes in the water and let it boil in 8-10 minutes until they are soft.
Dissolve flour in milk and thicken the boiling water to gravy.
Add butter.
Put the meatballs back into the gravy/celery mixture.
Can be decorated with ground parsley and be served with bread or white potatoes. Leftovers can easily be reheated in microwave.

Karl Karstensen notes " I always save the boiling water from celery root. It is a perfect base for soup and many kinds of gravy that gives a delicious taste.

Meat Balls in Onion Sauce - Frikadeller I Løgsauce

Serves 8 Mix beef, pork and bread crumbs which have been soaked in milk.

Add egg, salt and minced onions. Shape into small balls about the size of large walnut. (You should have about 45 meat balls.)

Brown the meat balls in the butter. Cover and simmer 1 hour. Serve with either of the following sauces:


Cook minced onions in butter until transparent. Blend in the flour and salt. Slowly add the milk and stir continually until thickened. Pour over the meat balls.


Brown mushrooms in the butter; dredge with flour to which salt and pepper have been added. Add milk slowly when the flour begins to brown. Season with Worcestershire sauce and mustard. Stir until thick and smooth.

Meat Balls with Salt Pork - Frikadeller

Serves 6 Mix the onion with salt pork and beef which have been ground together by you or your butcher.

Soak the hard roll in the milk. Mix with the meats, breaking up the roll to distribute it thoroughly through the meat mixture.

Beat 4 eggs and add. Shape into balls.

Beat the remaining egg, mix with dry crumbs, and coat the meat balls with the mixture. Add salt and pepper to taste to each meat ball. Fry in hot butter, turning frequently to brown all over. Cook until done to taste.

Meat Balls with Sour Cream - Frikadeller I Surfløde

Serves 8 Put chuck twice through a meat grinder. Combine with salt, pepper and bread crumbs. Add cream and mix lightly. Form into small balls. Roll in flour.

Melt butter, using large skillet. Add oil. Brown meat balls in fat mixture. Add sour cream and wine, stirring until well blended.

Serve from a tureen or chafing dish.

Meat Loaf - Oksefars

Serves 6 Mix ingredients in order given. Form into loaf shape.

Bake 1½ hours in a preheated 350° oven.

Meat Pie - Kødbudding

Serves 6 Sift flour and salt together twice. Add shortening and cut into flour until particles are the size of peas. Gradually sprinkle cold water over the mixture. Work with a fork or fingers lightly until the dough forms a ball and no longer sticks to the sides of the mixing bowl. Roll dough on a lightly floured board to about ¼-inch thickness. Pat gently into shape about 1 inch larger in diameter than the casserole you wish to use for the meat pie.


Cut the beef and ham in small serving pieces.
Wash mushrooms. Cut off and reserve the stems, but other wise leave whole.
Sauté the ham in a frying pan in a little butter, and when well browned, place in a deep buttered casserole.
Cook the beef in the combination of butter and ham fat until browned and tender. Place beef on top of the ham in casserole.
Brown the mushroom tops in the fat left in the pan and distribute over the beef. Sprinkle the mushroom stems with the flour, and season with salt and white pepper. Add the meat stock and simmer a few minutes, using the same frying pan in which other ingredients have been browned. Add the sherry and cognac, stirring well from the bottom to incorporate any tidbits which may be sticking to the pan in the rest of the mixture, and pour over the ingredients in the casserole.
Cover with the pastry. Crimp the edges on the rim of the casserole. Cut a few slits in the crust to allow the steam to escape.
Place in a preheated 450° oven and bake of 25 minutes, or until well browned.

Meatballs in Cream

Serves 4 Combine beef, potatoes, breadcrumbs, egg, allspice, nutmeg, pepper, salt and sugar. Knead well, gradually adding milk. Shape into 20 balls 1½" in diameter. Melt butter, large frying pan, moderate heat, cover bottom with 1 layer of meatballs. Fry until well browned (6 to 8 minutes). Keep warm, and brown remaining balls. Sprinkle with Madeira. Scald cream over moderate heat (just under boiling). Pour over meatballs in casserole. Bake in preheated 325°F oven for 40 minutes (until well cooked). Serve with sautéed potatoes and steamed broccoli.

Mincemeat - Mincerkød

Makes 2½ quarts Mix all ingredients thoroughly and place in a covered crock for 6 weeks for aging in a cool spot. Will keep months in a tightly covered crock orin sterilized, sealed Mason jars.

Mock Chicken - Forlorne kyllinger

Slices of veal are laid on a board and beaten flat. A few bunches of parsley are plucked from the stalk and mixed with cold butter. Put a lump of this mixture on each slice of meat. Roll each slice together and bind with cotton thread. Dip in flour and fry brown in an iron pot with a big lump of butter. When the "chickens" are fried to a nice brown, cover the pot and let them simmer slowly for ¾ of an hour. Then pour some boiling cream over. If the color is not satisfactory add a little browning. Let the sauce boil down. Remove the thread and place the dainty birds on a dish with the sauce poured over. Serve with boiled potatoes.

Old Recipe for Danish Stew - Stuvet Oksekød

Serves 6 Melt the butter, add onions and brown 10 minutes over low heat. Add 3 tablespoons of the flour, stirring until smooth. Slowly add the broth or stock, stirring until the mixture comes to the boiling point.

Place the meat in a heavy skillet and sprinkle with the vinegar. Add the prepared sauce, 1 teaspoon salt, the ½ teaspoon of pepper, and mix well. Cover and cook over low heat 2 hours.

Sift the baking powder, remaining flour and ½ teaspoons salt in a bowl. Add parsley, marjoram and pepper, mix well. Cut in the butter, add the ice water and toss lightly until a ball of dough is formed.

Shape into small balls and drop into the kettle of stew, replace the lid, and continue to cook over low heat 35 minutes more.

Arrange the meat on a platter with the dumplings around it. Pour the liquid from the skillet over all and serve.

Pig's Hearts - Svinehjerter

Cut the hearts open lengthwise. Remove veins and sinews. Wash well and stuff with parsley and butter. Sew hearts together, roll them in flour and fry brown in butter in an iron pot. Pout boiling cream or milk over and let them simmer for some hours. They are served in the sauce either with boiled potatoes or potatoes fried in sugar.

Plum Dumplings - Blommeboller

Cook and peel the potatoes. Mash in a large bowl. Add the flour, sugar, eggs, salt and melted butter and mix well to make a dough.

Roll out quite thin and cut into rounds the diameter of a teacup.

Remove pits from the plums and fill each cavity with a sugar cube. Place 1 filled plum in each round of dough and pinch edges together.

Cook in lightly salted boiling water about 10 minutes. While the dumplings are cooking, mix the bread crumbs with the melted butter. When dumplings are cooked, drain and roll in bread-crumb mixture and then in sugar and cinnamon.

These are a delicious accompaniment to either roast beef or roast pork.

Pork and Cabbage - Flæsk og kål

Slice a white cabbage finely, rinse and put some of it in an iron pot. Slightly salted pork, cut in slices, is placed on top of the cabbage and the pot is then filled with the rest of the cabbage. A little water may be added, but it is better boiled without water. It must simmer very slowly over a gentle fire. It takes rather more than 3 hours before the pork is tender and the cabbage is brown. A few peppercorns in the pot improves the flavor.

Pork Chops with Mushrooms - Koteletter med champignoner

Serves 4 Mix salt and pepper with the bread crumbs. Whip egg lightly, turn the pork chops in egg, then in bread crumbs. Heat shortening in skillet, brown pork chops lightly on both sides, and place them in a shallow dish. Cook off the skillet with a little water (very little) and pour drippings over chops. Cover and bake in moderate oven, 325° to 350°F, about 45 minutes.

Serve with Creamed Mushrooms.

Pork Chops with Mushrooms and Tomatoes - Koteletter med Champignoner og Tomater i Flødesovs

Serves 4 Mix spices with the flour. Heat butter (or margarine) in skillet, brown pork chops lightly on both sides, and place them in a shallow overproof dish and put the mushrooms and tomatoes on top. Add water to the skillet and thicken the gravy with flour. Add gravy color and cream. Pour the gravy over the chops so they are covered.
Bake uncovered in moderate over, 325° to 350°F, about 45 minutes.
Serve with white potatoes, carrots, cauliflower or any other vegetables.
Leftovers can easily be reheated in microwave.

Karl Karstensen tells me: Here is one of my wife's favorites. When we have guests for dinner it is my favorite too because it can be prepared ahead and I just have to take the finished dish out of the over and put it on the table.

Pork Loin with Prunes - Mørbrad med Svesker

Serves 6 Have your butcher remove the bone from loin. Fill cavity with the prunes. Make another incision if necessary to use all the prunes. Skewer the roast and rub it with the salt, pepper, ginger and brown sugar. Place in a shallow open roasting pan and cook in a preheated 450° oven until browned. Lower the temperature to 250 degrees and roast 3½ to 4 hours, or until very tender.

Pork Roast and Sauerkraut in Beer - Skinke og Surkål med Øl

Serves 5 Simmer the sauerkraut, pepper, garlic and beer on top of the stove for 2 hours.

Brown the pork roast on all sides. Place the kraut around the roast in a baking or roasting pan. Cook in a preheated 325° oven for 1¾ hours or until very tender.

Serve with plain boiled potatoes, grated fresh horseradish and beet and apple salad.

Pork Sausage

Add seasonings to the meat, mix well. Add the stock. Press into casings and tie at regular intervals to make links. Fry in a skillet or bake in the oven.

Pork Tenderloins

Serves 6 Boil prunes in water 5 minutes. Drain, remove pits. Cut tenderloins lengthwise almost in half. Sprinkle cut sides with salt and pepper. Place half the prunes and apple down the center of each. Tie up with skewers and string. Roast in 325°F oven to internal temperature of 170° (1¼-1½ hours). Remove pork to warm platter. Add ¾ cup water to pan, stir to loosen browned bits. Pour into 1 quart saucepan. Bring to a boil. Add ¼ cup water mixed with flour to drippings, heat to boiling, stirring constantly. Add salt and pepper. Boil, stir 1 minute. Cut pork in slices. Serve with gravy.

Potted Veal Hearts - Kalv Hjerter

Serves 6 Wash hearts; remove membranes, tubes, sinewy parts from center with sharp kitchen scissors. Place parsley and few slices onion in each. Close each with skewers or sew.

Brown well in fat in heavy pot; add remaining onions, carrots, celery, bay leaf, peppercorns, seasonings and water. Cover and cook over low heat 2 hours or longer as necessary.

Should be 1 cup of gravy in pot when hearts tender. Remove hjearts (skewers removed). Add cream to gravy, pour over meat.

Pressed Lamb

Serves 12 To prepare brine: add salt, sugar, and saltpeter to boiling water; stir until all are dissolved. Remove from heat and chill.

Remove bones and sinew from meat and wash and dry thoroughly. Sew pieces together for large square or rectangle. Flatten out and sprinkle on entire surface salt, pepper, allspice, onion, parsley, and saltpeter. Also be sure to cut off all the meat from the bones and spread scraps over the surface.

Roll very tightly and hold with a meat fork while sewing ends and sides. Tie around as you would a rolled roast and place in the brine, which should be chilled thoroughly.

After 10 days, remove meat from brine and cover with boiling water. Boil slowly for 2 hours. Place in press until cold. If you do not have a press, place between two flat surfaces and place a weight on top. The weight should be evenly distributed. Slice thin as a cold cut or on open-faced sandwiches.

NOTES : One can also use beef or veal flanks.

Roast Beef with Béarnaise Sauce - Oksesteg med Bearnaisesaus

Serves 4 With a mallet pount salt and pepper, to taste, into all sides of the beef. Place the roast, fattier side up, in a roasting pan with a little butter. Place the grated horseradish, onion and carrot on top of the meat. Dot with butter. Roast in a moderate oven (preheated to 325 degrees) for 1 hour and 10 minutes if you like beef rare - more, of course, if you prefer medium or well-done meat.

Serve with Béarnaise Sauce and crisp French fried potatoes.


Mix vinegar, onion, pepper and salt and let boil until only 1/3 of the original quantity remains.
Remove from fire. Place pan over, but not in, hot water over low heat. Add egg yolks and butter alternately, a little at a time, beating after each addition.
Strain the sauce through a cheesecloth and season with the pepper, meat stock and lemon juice. When cool, add a little chopped parsley.


Put onion juice in a glass mixing bowl. Mix with egg yolks and salt and add oil, a little at a time. Stir in the essence and the parsley. Mix well. Add the melted butter, a teaspoon at a time, beat well after each addition. Add the minced onion. Blend thoroughly.

Roast Hare - Haresteg

Serves 6 Soak hare in cold water several hours; drain. Lard back and legs with pork. Dredge hare with flour; sprinkle salt. Brown in 3 tablespoons butter, then place roasting pan in moderate oven (350°F) for 2 hours, basting with hot milk and remaining butter (and hot water as needed). Remove hare to warmed serving platter.

Skim sauce and strain. Reheat and add cream, serving with hare.

NOTES : ¹Fat salt pork or bacon ¼"×2½" to 3"×¼", in Larding Needle (from butcher/fine housewares).

Roast Leg of Venison - Stegt Dyrekølle

Serves 12 Fresh venison meat should hang in a cool place for 4 or 5 days or longer. Wipe the meat with a damp cloth, or rinse quickly under running water and dry well. Remove all skin and sinews.

Cut larding pork into strips about 1/3 inch wide and 2 inches long. Roll them in the mixed salt, pepper and ginger and insert in the larding needle. Pull the strips through the meat at evenly spaced intervals, leaving both ends of the fat showing at the surface. Or ask the butcher to do this for you to save kitchen time and nerves.

Rub the meat with any remaining seasonings, then with the olive oil. Place it in a roasting pan and pour over it the melted butter. Roast in a moderate oven (350°) for 2½ to 3 hours, or until the meat is brown and tender. Baste often with meat stock or bouillon.

When the roast is tender and cooked through, remove it from the pan to a hot serving platter and keep it warm. Skim the fat from the gravy. Rub the flour and butter together and make a smooth paste with a little meat stock; add this to the gravy in the pan, stir, mix in the dry wine and boil a few minutes. Add the currant jelly, grated orange peel and Madeira or port. Cook until thickened.

Serve the venison hot, garnished with currant jelly.

Roast Loin of Pork - Svinesteg

Serves 6 Have your butcher slit the pork loin lengthwise. Salt and pepper it and fill the cavity with slices of pared tart apples and prunes. Tie or skewer the roast.

Brown on all sides in butter in a roasting pan. Add a little water at first, then baste with as much cream as you need to keep the bottom of the pan moist.

Let simmer 25 minutes on top of the stove, uncovered.

Roast 3½ hours in a preheated 350° oven. Reduce heat to 275 degrees. Add the wine and baste often for the next 40 minutes.

For a change of flavor, try the following instead of the apple-and-prune stuffing (pork does not have to be slit for this):


Mix ingredients in order given. Place in mounds around the pork loin roast during the last ¾ hour of roasting. Dressing should be nicely browned.

Roast Reindeer - Rensdyrssteg

Serves 12 Clean, wash and wipe meat with a cloth. Leave in a single piece or cut into serving-size pieces. Rub with salt, white pepper, ginger, sugar and celery salt in generous amounts.

Brown the meat in hot olive oil in a roasting pan on top of the stove or under the broiler. Turn to brown well on all sides. Add the remaining ingredients except the cream, eggs and jelly.

Cover and roast slowly in an oven preheated to 300 degrees for 3 hours. Turn every 15 or 20 minutes. Do not pierce the meat. When done, place on a hot platter and return to oven to keep warm.

Pour the cream into the roasting pan, mix well with juices. Boil about 10 minutes, stirring often. Stir in the beaten egg yolks and the jelly, stirring until mixture thickens. Do not boil.

Beat the egg whites until stiff and fold into the gravy.

Garnish with lingonberries if desired.

Roasted Hare

Serves 8 Clean hare well. Soak in cold water for several hours. Drain.

Lard the back and legs with strips of salt pork. Sprinkle with flour and salt.

Melt the butter and brown the hare in it on top of the stove.

Preheat oven to 350 degrees and roast hare 2 or 3 hours, or until joints move easily in sockets. Roast in covered or uncovered roaster, as you prefer.

Baste often with the mixture of milk and cream, adding a little water if necessary at the end of the roasting period.

Round Steak in Beer - Oksekødsskiver med Øl

Serves 4 Cut meat into small squares, about 2½ inches on a side, and dust with seasoned flour. In a large heavy skillet or casserole brown lightly on both sides in the butter. Slice the onion into the pan. Add the beer, stick, sugar and vinegar. Cook slowly on top of the stove or in an oven preheated to 250 degrees for 2 hours, or until tender. Remove meat from pan.

If juice is not thick enough for gravy, add a paste of 2 tablespoons of flour and 2 tablespoons colk water. Return meat to pan and let simmer for a few minutes more.

Salad for Christmas Ham

Serves 4 Mix all the ingredients together carefully, using enough mayonnaise to moisten well.

Smoked Bacon with Apples and Onions

Serves 4 Melt 2 tablespoons butter in skillet. Add bacon and fry until lightly browned. Remove and drain on paper towel. Add remaining butter to skillet and fry onions until soft and transparent. Add apples; cover pan and simmer 7 to 10 minutes. When apples are cooked, put bacon in skillet and simmer about 5 minutes. Grind pepper over top.

Smoked Ham in Madeira - Røget Skinke I Madeira

Serves 10 Wash ham well. Cover with cold water and let soak for 1 hour, or soak overnight if convenient.

Drain the ham, cover with boiling water. Add the spices and cook slowly just below the boiling point about 3 hours, or until tender. Drain. Reserve liquid.

Cover with the wine and let simmer in the over (preheated to 350°F) uncovered for 30 minutes. Slice, and pass around a bowl of the following sauce to be spooned over individual servings:


Melt the butter and stir in the flour to make a smooth paste. Add the ham stock and cook, stirring, until thick. Add the wine, a little at a time, and the salt, stirring to prevent lumps.

Sour-Cream Pot Roast - Oksesteg I Surfløde

Serves 8 Melt butter in roasting pan. Brown the onion lightly with the anchovies. Remove from pan and set aside.

Brown the roast on all sides over high heat to seal in the juices. Return onions and anchovies to roaster, pour the sour cream over all, cover and cook over low heat on top of the stove for 3 hours, basting often.

Wonderful surrounded with cooked, drained noodle and covered with hot Béarnaise or Horseradish Sauce.

Sour-Cream Swiss Steak - Schweizersteg med Surfløde

Serves 4 Mix salt and pepper with the flour and pound it into the steak. Brown the steak in the butter. Add onion, tomato pureé and water.

Cover and simmer 1 hour over low heat, or bake 1 hour at 250degrees in a preheated oven.

Add sour cream and mix well. Let simmer ½ hour longer.

Spiced Danish Meatballs

Serves 8 In mixer, blend breadcrumbs and milk. Set aside 10 minutes. Add onions, eggs, salt, nutmeg, allspice, cloves, flour, and meat. Using 1/3 cup at a time, shape like eggs. Flatten balls slightly. Melt butter in large skillet over medium heat. Add meatballs; brown both sides. Place meatballs on warm platter when all are browned. Add cornstarch to skillet and stir until lightly browned. Slowly stir in broth. Stir with a whisk until gravy is thickened. Place meatballs in gravy. Heat through.

Steak in Champagne - Oksesteg I Champagne

Serves 6 Mix flour, salt and pepper. Pound the flour mixture into the steak. Cut meat into 2-inch-square pieces.

Lightly brown the butter in a heavy skillet. Brown the steak in it on both sides. Add the onion and continue to brown for a few minutes more. Add enough champagne to cover the meat. Put a lid on the skillet and cook over low heat for 1½ hours.

Steak Moutarde Flambé (Flamed Mustard Steak)

We are inclined to think that nowhere else in the world is there beef the equal of ours. But in Denmark the beef raised on their rich farm and grazing lands is superlative, their dairy products without peer. In this recipe, rich Danish beef is prepared with a mustard sauce that utilizes the thick, heavy cream - both sweet and sour - for which the country is famous. By flaming the beef with cognac, all of the juices and flavorings are sealed into the meat, and all the wonderful brownings in the pan are loosened to become part of the sauce. At Belle Terrasse these steaks were served with French fried potatoes and a cool, crisp salad. An unbeatable combination.

Serves 4

1 In skillet heat: 1 tablespoon butter. In it sauté over high heat: 4 fillets of beef, 1½ inches thick, for 4 minutes. Turn and sprinkle with: salt, coarsely ground pepper, ¼ teaspoon rosemary, and ½ teaspoon crumbled sage leaves. Cook to desired degree of doneness (4 to 5 minutes per side for rare).

2 Pour off excess fat from pan and sprinkle fillets with: ¼ cup cognac. Ignite the cognac and when the flame burns out, transfer fillets to a warm serving platter and keep warm.

3 To skillet add: 4 teaspoons Dijon mustard, 4 teaspoons mild brown or herb-flavored mustard, and ¼ teaspoon rose paprika. Combine: 2 tablespoons commercial sour cream and ½ cup cream and stir into mustard in skillet. Cook, stirring, for 1 minute. Pour the sauce over the fillets and serve.

Stuffed Beef Rolls - Rulle Pølse

Serves 4 Combine egg, veal, salt, pepper and parsley; mix well. Spread on beef slices. Sprinkle sliced leek. Roll and tie with thread or secure with small skewers. Place in ovenproof casserole closely together. Combine cranberry and beef stock and boil over high heat. Pout over rolls. Cover and bake in preheated 350°F oven for 1 hour, or until tender. Serve immediately.

Stuffed Calves's Hearts - Fyldte Kalvehjerter

Serves 4 Wash the hearts, slit to the center cavities. Remove gristle and blood vessels. Fill the cavities with stuffing. Sew up the slits. Brown well in butter.

Place in a baking pan, add the water and cover. Bake in a preheated 300° oven 1½ hours or until tender. Make a gravy, using the juices in the baking pan as a starter, to serve over the hearts.


Melt butter in a skillet, add celery, parsley and onion. Cook until onion bits are transparent. Add to the bread crumbs with the seasonings. Combine thoroughly with a few quick strokes of the mixing spoon. Fill cavities of the hearts.

NOTES : A beef heart may be prepared the same way but must be cooked 4 hours.

Stuffed Leg of Venison

Serves 12 Fresh venison should hang for 4 or 5 days (or longer) in cool place. Wipe, rinse, dry. Remove skin and sinews.

Cut larding pork-strips 1/3"×2". Roll in mixed salt, pepper and ginger, and insert in larsing needle. Pull strips through meat (evenly spaced intervals), leaving both ends of fat showing at surface.

Rub meat with any remaining seasonings, then olive oil. In roasting pan, pour butter over it. Roast in 350°F oven 2½ to 3 hours (until meat is brown and tender), basting often with meat stock/bouillon.

Remove roast to warmed serving platter and keep warm. Skim fat from gravy. Rub butter and flour together and make smooth paste with a little meat stock; add this to pan drippings, adding dry wine and boil a few minutes. Add the currant jelly, grated orange peel, and Madeira/port. Cool until thickened.

Serve hot, garnished with currant jelly.

Stuffed Tenderloins - Fyldt Mørbrad

Serves 6 Slice the tenderloin lengthwise in half. Open and pound flat. Replace top half of each tenderloin.

Place apples over 1 tenderloin. Drain prunes and pull into chunks. Place prunes over the apples. Place the other tenderloin over the filling. Roll like a long sausage and tie securely.

Heat the butter in a deep, heavy skillet and brown the tenderloin slightly. Add the cream, wine and seasonings to taste and cook slowly, covered, for 1½ hours.

Tenderloin of Beef in Sour Cream - Oksemørbrad I Surfløde

Serves 4 Rub fillets with salt and pepper. Melt butter, and when hot, add the fillets. Sprinkle with lemon rind. Mix vegetables and parsley together and spread them in a layer over the beef.

Roast ½ hour in a preheated 350° oven. Reduce oven to 225° and continue roasting 2 hours or more.

Remove meat to a hot serving platter. Blend flour with liquid in roaster. Cook slowly on top of the stove until well blended. Add the sour cream, stirring until the sauce is thick and smooth. Season if you wish to serve over the meat.