Fried rock ptarmigan (Lagopus mutus) - Steiktar Rjúpur
3 rock ptarmigans, plucked, cleaned and ready for cooking
75 g fatty bacon
90 g butter/margarine
450 ml boiling water
450 ml boiling milk
2 tsp salt
300 ml cream
2 tbs flour
caramel colouring for the sauce - optional
Cut slits into the bird's chests and lard with strips of bacon fat (this is to ensure that the flesh will not be too dry). Truss the birds. Melt the butter in a cooking pot and brown the birds on all sides in the fat. Miw water and milk, heat to boiling and pour over the birds. Add the salt and cook for 1-1 1/2 hours. Remove the birds and strain the cooking liquid. Thicken with a mixture of cold water and flour. Add the cream and adjust the flavouring to taste. Divide up the birds and serve with mixed vegetables, pickled red cabbage, redcurrant jam and caramelized potatoes.
Optional: add a little redcurrant jam to the sauce for extra flavour.