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Preparing A Swedish Delicacy

Preparing A Swedish Delicacy image
Parent Issue
Day
19
Month
February
Year
1895
Copyright
Public Domain
OCR Text

"Iu 'Littlo tícandinuvia, ' whieh in eludes two or thret; of the countips in northci'ii Wisconsin, whove the Swedes, Norwegiau.s aud Danés havo ettled iu grertt nmnuers, " snys (lus Heege, the impersonator of You Yonsou and the originator of Swedish dialect comedy on the stage, "butehnring week each fall is oue of the busiest and merriest times of the whole year. The entire family - mother, father and children - have a hand in the work, and they are frequently assisted by the nearest noighbors, who sometirnes come three or four miles across the bilis. "Butchering with the Scandinavians means the saving and utilization of every part of tho boef or hog of the smallest value. Even the blood is preserved, and it appears later in the winter, when the thermometer is down below zero and supplies are short, in the form of blood pudding or blood cake, both of which are very nourishing as well as toothsome dishes. The preparatiou of these compormds in entirely the work of the women aud the smaller children. As soon as tho men are ready to begin the work of ilüug, mother comes out with her liaüds full of pans and pails, and the boys anrl girls follow with little wisps of broorns or tvrigs bound up in ueat bundlos. Tho blood of the animal is caught in the pans, and the children are soon at work stirring it with the twigs in order to keep the fibrin from collecting in clots. Many a little arm grows weary before the mother says the blood has been snfficiently stirred, and the pans are borne into the house. "Hero a quantity of ryemeal is added, and tbo stirring is resumed until the mass is thoroughly mixed and of the consistency of dough. Salt, pepper and sage are sprinkled over the combination, and it is set aside to freeze. In cooking it the cake is sliced up and fried on a hot griddle with ham or pork. In taste it resembles sausage, but the flavor is much flner. Sometimes pieces of scrapmeat are mixed in with the blood, and the combination is then called blood sansage. When enongh meal has been added, the pudding can be dried until it becomes as hard as stone, and in that form it will keep in good condition for an almost unlimited time"Blood cake and blood sausage may be bought at almost any Swedish meat market, and its consumption has increased to such an estent that some of the packing bouses make it as a staple article. -

Article

Subjects
Ann Arbor Argus
Old News