Beinlausir fuglar - "Boneless Birds"

I have no idea why this dish is called "boneless birds". My aunt often serves it at family dinners, and it is a great favourite of mine. To the basic recipe of meat and bacon she adds mushrooms and onions. Use lamb for preference.

1 1/2 kg. lamb, beef, or horse meat
50 g butter/margarine
salt and pepper to taste
500 ml water
100 g bacon
30 g flour

Traditional preparation:
Cut the meat into thin slices, and roll each in a mixture of salt and pepper. Put a slice of bacon on each slice of meat, roll up and tie up with twine. Brown on a hot pan. Add the water and cook until done through. Use the flour to thicken the sauce. Serve with potatoes, rhubarb jam and green peas.

Easy method with bacon and mushrooms:
Cut the meat into bite sized pieces and brown on a frying pan. Put in a pot with the water and bring to the boil, lower cooking temperature to simmer. Cut the bacon into pieces, fry lightly and add to the meat. Cut one large onion in half and cut the halves into thin slices, crosswise. Fry on a pan until transparent and add to the meat. Cut some fresh mushrooms (about 1/2 kg.) into slices and fry in butter until soft. Add to the meat. Simmer until the meat is done.

Flavour the dish to taste with salt and pepper and Season-All (optional). I always add a touch of garlic as well. You can make a sauce out of the cooking liquid by thickening with flour, but I recommend just pouring everything into a large bowl and serving it up that way. People will be wanting to drink the cooking liquid afterwards! By using more water, you can make this into a hearty, warming soup.
Serve with potatoes - boiled or caramelized - and a fresh salad.


Robert said…
My Grandma, who was Norwegian, used to makes these all the time with beef and served it with mashed potatoes. As a child, I am 38 now, it was one of my favorite meals she made. She passed away in March this year and I am going to try to keep this dish alive in our family. I have seen other recipes that include carrot and other things, but this seems to be exactly how she made them. We are currently scanning all her recipe cards onto CD's for all the grandchildren so that we can pass these wonderful recipes on to our kids.
Bibliophile said…
Robert, thank you for sharing your memories of your grandmother.
It wouldn't surprise me if the dish had originally come to Iceland from Scandinavia, like much of the rest of our cookery heritage.
Robert said…
Thanks so much for visiting and commenting on my site. Another thing we grew up with was Kavli and the sliced meats and cheeses. I have added this site and the "Love of Food" site to my blog list. I am sure my foodie friends will love the links.

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