Varberg – menu

Friday evening:

Meats:
– Fried sausages
– Bread
– Butter
– Sauerkraut

Veg:
– Eggs
– Olive oil
– Salt

Preparations:
– Making of En sås för herremän – a sauce for noble men
– Frying meat
– Pickling the above meat in the above sauce

Saturday morning:

– Porridge
– Honey
– Milk
– Butter
– Bread

Preparations:
– Soaking peas in water

Saturday lunch:

Meats:
– Späckhöns (chicken boiled with sage and smoked pork)
– Grön sås (a sauce made from vinegar with different herbs)
– Bread
– Butter

Veg:
– Frumenty
– Boiled carrots

Preparations:
– Reducing the stock left from the chicken

Saturday evening:

Meats:
– Enkla hönor (simple chicken)
– Bread
– Butter

Veg:
– Peasoup

Preparations:
– Späckad mjölk (a dish consisting of eggs and milk heated up, then mixed with pork and put in pressure over night)

Sunday morning:

Meats:
– Kaliis(a dish made from dried bread and eggs)
– Bread
– Cheese
– Butter

Veg:
– Kaliis made with water instead of milk

Sunday lunch:

Meats:
– Pickled meat, prepared almost 48 hours before (and yes – it kept fresh in spite of the heat!)
– Späckad mjölk

Veg:
– Boiled and then fried root vegetables
– Fried eggs

Preparations:
– Saving the stock from the boiled root vegetables
– Saving four eggs

Sunday evening:

Meats:
– Assorted cheese
– Ham
– Sausages
– Apples
– Pears
– Raisins
– Nuts

Veg:
– Stock saved from lunch
– Eggs
– Bread
– Apples
– Pears
– Nuts
– Raisins

There you go. A menu. Next step – the recipes (yeah – I know this is bull shit boring. I’ll try not to do it anymore, OK?).

 

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