Came out to the country at 5 o´clock in the evening and wasn´t yet out of my blaser, had a knife in the hand and was cutting up dead sheep. My daughter, Jakobina, had just gotten them from the next farmer, about five kilometers away. First thing we did was "svíðasulta" a first timer for us.
1. Rezept:
As many sheepheads as you´ve got, the are usually cut in half. (We got only 3 now.) Boil them in a big pot við seasalt, peppercorn, loorbeer. When they are sweet and soft, about 1 and half hour, you take them out to cool and keep the water. Plock off everything that is eatable; tounge, gum, meat, meat back in the eyes, behind the ears. Put the bones again into the pot and let them boil some more. In the meantime, cut the meat into rather small pieces. Put in the bottom of a whatever, we used a baking form, about 1 cm of the water you cooked all this in. Let that cool. Add the meatpieces. Fill upp with bonewater(sieve). Put a plastbag over everything and something heavy. (We used jam glasses.) Put in the fridge over night. Take it out of the form, cut it in slices with a sharp knife and eat on bread. Some people put mustard on it too. Also possible to eat with hot potatoes and butter.
Next time we will use 6 heads to fill that cake form.
But stop, don´t throw the bones away yet! The children wait for the half yaws. Give them a good brushing (the yaws, not the children, ahh, maybe them too), let them dry and give them to the kids. However you hold them they can be your cow (with all the teeth as an udder), if you turn them around it will look like a horse, you can use the front teeth for digging and of course the modern version: you can use it as a gun.
And then, what´s left, the dogs will be happy to eat.
2.
Kjötkæfa , something like sausage filling.
Cook the leftovermeat from working the scheep in a pot. Importend to use the meat from the underbelly. Lots of seasalt, lorbeer, peppercorn, fresh green things if you have them, rosemarine, onions, 1kg we used on this. Cook till the meat is soft and nice, quite awhile. (we had one 20 liter and one 10 liter pot.)
Let cool, so you can pluck the fat, bones, and fibers away. Keep the water, take the fat, keep.
Put the nice meat into a mixer, wetten with the water, mix in fat so it keeps together. The more fat , the harder it gets. So, what do you like? we made a soft one with little fresh onion, french krydd: Rosmarin, estragon, basilikum.
The next one was with much onion, curry and rosmarín.
the last one everything + peppercorn.
A good, cheap, healthy bred spred for grown up and children. Freeze what you dont eat.
That´s what we do in the country when it is cold outside...
Nothing about the chicken, my beloved rooster has dissappeared..taken a walk and never came home again. But I got a picture of him.
That was the first part of my weekend. More an iceland specailities later.
Visit it next summer and have a taste. we are pobably going to open a "rent a horse" and get "icelandic food and art " and "look at our beautifull colourfull ckicken".
