Danish Recipes: Meats and Seafoods
Meat- and seafood-based recipes from Denmark, including pork pancakes, forcemeat, and open-faced sandwiches.
Note: This article has been excerpted from a larger work in the public domain and shared here due to its historical value. It may contain outdated ideas and language that do not reflect TOTA’s opinions and beliefs.
From Recipes of All Nations by Countess Morphy, 1935.
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 ½ 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 whites 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 butter pan.
Svinemörbrad
(Spare ribs of pork)
This typically Danish dish consists 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 ½ hour, being basted with a little milk.
Äggekage
(Pork pancake)
Ingredients: For the pancake: 4 or 5 eggs, 2 tablespoons of flour, 8 to 10 tablespoons of milk, salt. Eight thin slices of pork, chopped chives.
Method: Brown the slices of pork in hot fat and, when done, pour the fat from the pan, leaving only a thin coating of it. Make a pancake batter with the eggs, etc., and pour the mixture into the hot greased pan, making one large pancake. When nearly set, place the slices of pork on it, sprinkle with chives and serve.
Gaasesteg
(Roast goose)
Roast goose is the great national Danish dish for Christmas Eve. It is always served with stewed red cabbage.
Ködfars
(Forcemeat)
This is made with minced lean meat, to which ¼ 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.
Smörrebröd
(Sandwiches)
The Danish “sandwich” is a very substantial one and belongs to the “open sandwich” variety; it is not therefore a real “sandwich” 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 sliced 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.
Morphy, Countess. Recipes of All Nations. H. Joseph. 1935.
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