Vilds wine mallet á la Boserup

Ingredients for Vilds wine mallet á la Boserup

Instructions for Vilds wine mallet á la Boserup

To prepare the Vilds wine mallet á la Boserup recipe, please follow these instructions:

Butter the mallet into the salt and pepper. Cut the lemon in half and squeeze it over the meat. Advantage thyme stems over meat. Prop some garlic into the Center and in the mallet-preferably plenty.

Brown mallet 15 minutes. At a heated oven at 225 degrees c. alm. oven.

Pour 1-2 tuborg over the mallet. Keep the dish with 3-4 cm. fluid (Infant up with water) during frying.

Rose Club meeting in 2 ½ hour at 160 degrees c. alm. oven.

Peel and slice root vegetables (carrot, parsley root, parsnips, Jerusalem artichoke and japan fodder) in (large) diced.

When there is an hour back of frying the cut root vegetables by the mallet and fry together with the finished. It may not be by the mallet boil for an hour and blended to MOSS and is served next door.

It represents for the potatoes and root vegetables as drippings made a nice sauce of væden from the mallet.