Subj : Today in History - 1000
To   : DAVE DRUM
From : JIM WELLER
Date : Sun Oct 09 2022 22:06:00

-=> Quoting Dave Drum to All <=-

DD> Son of Erik the Red, young Leif Erikson .. first Europeans

DD> 'Vinland.'  L'Anse aux Meadows in Newfoundland, Canada.

I've been to L'Anse aux Meadows. I had hoped to get a job at the
site but there were hundreds of grad students majoring in archeology
happy to work there for free. They wouldn't let me past the gate,
not even to look. It's a stark place, green but treeless. Vinland
was further south, most likely present day Massachusetts.

DD> Title: Swedish Meatballs

Erik (he discovered Greenland) was from Norway and was exiled to
Iceland. Leif was from Iceland.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Icelandic Fish Patties Islandska Fiskbiffar
Categories: Scandinavia, Fish
     Yield: 4 Servings

   400 g  Fillets of cod or haddock
     1 dl Wheat flour
 5 1/2 dl Milk
     1 lg Egg
     1    Red onion, finely chopped
     2 ts Green chili, finely chopped
     1 ts Salt
  3/16 ts Black pepper
          Butter for frying
          Honey onion:
     2    Middle-sized onions. sliced
     2    Middle-sized leeks, sliced
          Some butter for frying
     1 ts Honey
          To serve:
          Mashed potatoes flavored
          With
          Chopped parsley
          Lemon carrots

 Finely chop the fish in a food processor or mixer or by hand. Add
 the flour alternating with milk. Stir down eggs, red onion, green
 chili, and spices in the ground fish and leave in a cold place for
 a while.

 Slowly fry the onions soft in some butter. Add honey towards the
 end and increase the heat so that it takes a nice color. Dilute
 with some water and set aside.

 Lightly brown some butter and drop the fish straight into the
 frying pan, using a tablespoon. Flatten and brown them slowly in
 the pan, about 5 minutes on each side. Serve with the fried onion,
 lemon carrots, and mashed potatoes.

 Lemon carrots: Peel carrots and continue "cutting" them with the
 potato peeler, so you get long carrot bands. Melt some butter, add
 a few tablespoons lemon juice and a pinch of sugar. Saute the
 carrot bands in the butter until they're soft and sprinkle with
 some salt.

 Bella Brattkull

MMMMM

Cheers

Jim


... Tradition: Peer pressure from dead people.

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