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Ferry van Eeuwen
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Norwegian Lapskaus
What do you mean, Lapskaus is no more? It's delicious, it's trendy. Here is a good address to help yourself. Enjoy!:
Lapskaus [1] Fresh and salted meat from lamb, cut in small cubes. Boil the meat for about and hour in water. Skim the fat off. In the meantime, peel and cut potatoes, carrots, yellow turnips (kålrabi)and cabbage. Cut the vegetables too in small cubes and put them in with meat. Add a little more water if necessary and boil until the vegetables are soft. Serve steaming hot with Norwegian flatbread. Delicious!
Lapskaus [ 2]
For 4 persons.>Fresh meat from moose (you can also use cow (storfe) deer, caribou) ca
1,250kilo
water 1 liter,
salt
2 teaspoon,
Carrot 1
(this big ones),
Parsley 1
small bunch Leek (puree) 1,whole pepper 8,Bay leaf 1
Boil the water with salt. Wash the meat in cold water and put into the water
when it starts boiling. Add the spices. Take away the white foam what comes on
the top of the water (skim). Let the meat "trekke" (just bubbly
boiling) in 1,5-2 hours or until the meat is ready. Clean the carrot and
the leek. Add 1 big or 3 small carrots, 1 piece of leek, the parsley
and if you have even
Lapskaus [ 3]The lapskaus recipe that the Norwegian Seamen brought to the new world was made with Corned Beef. (I recognize this, as some Dutch ship's cooks used Corned Beef also in their Lapskous!) It was a favourite meal of the seamen on the old wooden sailing ships which would be at sea for three or four months at a time with no refrigeration. Fresh meat, either beef or lamb, would not be available only salted meat. In the New World, when we had lapskaus, it was made with Corned Beef. Of course, I have not seen or heard of it since the 1930's. My Dutch friend says that the word exists in his language, so I suppose that the recipe was shared amongst sailors. (Yes, indeed it was!)
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