Norwegian Lamb or Mutton Stew
2 lbs forequarter of mutton or lamb
4 tablespoons of flour
1 pinch of Salt, or to taste
1 medium sized white cabbage
Cold water to almost cover the stew
8 Potatoes
1 cup of flour
Cut the lamb meat and cabbage into small pieces as for a stew. Line the bottom of a deep stewpan with the meat, then on the top of this meat put a layer of the cabbage, and sprinkle generously with most of the flour and salt.Add another layer of meat on the cabbage, and again sprinkle generously with flour and salt, as you did before. Add enough cold water to be even with top layer of your stew. Bring the stew to a boil, and cook slowly for no less than 2 1/2 hours. Stir this stew as little as possible, but watch for this is sticking to the bottom of the pot very heavily, watch for the water and add accordingly when the flour begins to thicken. Serve this stew with boiled potatoes. I boil my potatoes with the meat and cabbage, cutting them in halves, and putting them in the last half hour. Makes the very hearty dinner and supper dish- national Norwegian fishermen meal of the late autumn,
THIS IS THE TRADITIONAL WAY MY FAMILY PREPARES THE TRADITIONAL NORWEGIAN MUTTON STEW- WHICH IS TRADITIONAL TREAT OF THE SUPPER, OF OUR FAMILY IN TH STATE OF CALIFORNIA, NORWAY, SWEDEN, ICELAND, AND LITHUANIA, AS WELL AS THE UNITED STATES OF AMERICA. THE TRADITIONAL NORWEGIAN MUTTON STEW IS CONSIDERED TO BE THE TRADITIONAL GERMAN, NORWEGIAN AND LUTHERAN STAPLE, BUT THIS DISH IS AS WELL LOVED BY OUR FAMILIES OF THE STATE OF CALIFORNIA AND IS PREPARED BY THE FAMILIES ALL THROUGH THE YEAR. THE SPICES THEY MAY BE SERVED WITH ARE MOSTLY THE BLACK PEPPER AND A GENEROUSLY. GARNI WITH FINELY CHOPPED PARSLEY LOOK NICE ON A WHITE BAVARIAN PLATTER. THE NORWEGIAN MUTTON STEW WITH CABBAGE IS A TRADITIONAL STAPLE OF THE STATE OF THE STATE OF CALIFORNIA AND IS AVAILABLE IN THE UNITED STATES OF AMERICA FOR MORE THAN HUNDRED OF YEARS, HOWEVER THE STEW IS MORE OF A SEASONAL MEAL OF THE LATE AUTUMN AND WINTER TIME AND IS CONSIDERED THE NORWEGIAN DELICACY AND THE CROWN OF THE THANKSGIVING DINNER TABLE.
THIS IS TRADITIONAL RECIPE OF THE GRAND AMERICAN CUISINE.-HISTORICAL RECIPE WHICH DATES 1800DS. THE NORWEGIAN MUTTON AND CABBAGE STEW WAS CONSIDERED AS THE SAFE AND SCROMPTUOUS ALL YEAR ROUND DISH, SUITABLE AND ALLOWED FOR THE LITTLE CHILDREN AND TODDLERS, IF THE HEAVY SPICE WAS AVOIDED.