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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