Gulls, Fried (agpat sujatat)

Ingredients for Gulls, Fried (agpat sujatat)

Instructions for Gulls, Fried (agpat sujatat)

To prepare the Gulls, Fried (agpat sujatat) recipe, please follow these instructions:

Hot fedstoffet, put the birds in and brown them on all sides. Pour the broth or water and fry them over a low heat 11/4-1 1/2 hour. SI and targets cloud and soup. Whisk the flour with flødes and whisk smooth no in the boiling sky. Let the gravy boil slowly for 10 minutes and season with red currant juice. The birds can Brown in butter before serving and pour over with gravy. Cooked vegetables or potatoes and Slaw salad can be served.

Tips:
If you do not like the trannede taste as many wild birds, birds can be skinned. It may also be necessary to bleep birds that are shot to pieces, otherwise it is impossible to make them clean. Vingern cut first by bugskindet, chop through the fur and banked by. The birds are washed thoroughly, dried and rubbed the insides with salt and pepper. It also takes something of the trannede flavor fulgene roast stuffed with raw, peeled shredded potatoes. Thinly sliced fresh pork binds on the birds, which Brown and FRY in gravy. Heart gizzard and liver can be used, but watered down well in advance. Gulls cooked 1-1 1/2 hour.