The Argyle Sweater by Scott Hilburn

The Argyle Sweater

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  1. afficionado  U L M

    afficionado U L M said, over 2 years ago

    What’s special about a Swedish message?

  2. Bruno Zeigerts

    Bruno Zeigerts said, over 2 years ago

    ‘And now, a massage from the Swedish Prime Minister.’ Sounds of hands whacking a back.
    (Monty Python radio skit.)

  3. cheap day return

    cheap day return said, over 2 years ago

    I can smell the lutefisk already!

  4. Alexikakos

    Alexikakos said, over 2 years ago

    Why not meatballs for breakfast?

    From: The Scandinavian Cookbook

    By: Nika Standen Hazelton

    Published by: The Macmillan Company
    Collier-Macmillan Canada Ltd., Toronto, Ontario

    Library of Congress Catalog Card Number: 65 – 12150


    …Small, they are for smorgasbord; bigger for an entrée; when served as an entrée, they must have their cream gravy in the Swedish manner…

    2 tablespoons butter
    1/4 cup onion, finely chopped
    1/2 to 2/3 cup fine dry breadcrumbs
    3/4 cup light cream
    3/4 lb. ground round steak
    1/4 lb. ground veal
    1/4 lb. ground lean pork
    2 teaspoons salt
    1/4 teaspoon pepper
    1/8 teaspoon cloves
    1/3 cup butter
    1/4 cup boiling water

    Heat butter and sauté onion in it until soft and golden.
    Soak breadcrumbs in cream.
    Combine onion, breadcrumbs, meats, salt, pepper and cloves and blend thoroughly, but with a light hand.
    Shape mixture with hands into small balls.
    Wet hands so that meat will not stick.
    Heat butter and fry meatballs until brown on all sides, shaking pan continuously to prevent sticking.
    Add boiling water and simmer over lowest possible heat for 5, minutes longer.
    For smorgasbord serve on toothpicks.
    For an entrée make larger meatballs, and make cream gravy as usual with pan juices.

    Notes from me:

    Using a 1/4 cup, level, as a measure, you’ll easily get 10 meatballs from this recipe.

    Regular gravy:

    1 lb. of sautéed meat will produce enough pan drippings for 1 1/2 to 2 cups of gravy. You’ll learn to eyeball it pretty quickly, but for the first time, make it as two cups as thickening is as simple as boiling it down if it’s too thin.

    Regular Gravy

    1 1/2 to 2 cups water per pound of meat
    1/2 teaspoon salt (or to taste)
    1/4 teaspoon pepper (or to taste)
    2 tablespoons flour

    Shake 1 cup water, the flour, salt and pepper in a lidded jar until well blended. Pour into pan drippings. Add the second cup and heat to boiling. Boil for about a minute. Taste and adjust seasonings. (If you have a big enough jar use both cups of water and do the blending all at once.)

    Cream Gravy

    For cream gravy use 3 parts water to one part whipping cream (33% milk fat) for the liquid portion. Again, this is merely a recipe and not written in stone. Varying dishes to your taste is the best way to cook.

  5. J. Short

    J. Short GoComics PRO Member said, over 2 years ago

    Speaking of Swedes…for all the old folks.

  6. Bruno Zeigerts

    Bruno Zeigerts said, over 2 years ago

    @J. Short

    Notice that the model is already clean shaven when he starts shaving.

  7. Bruno Zeigerts

    Bruno Zeigerts said, over 2 years ago

    Thanks. I used to have that record, among others.

  8. rocketscientist

    rocketscientist said, over 2 years ago

    Nobody expects the Swedish Inquisition!

  9. Perkycat

    Perkycat said, over 2 years ago

    Good one!

  10. Manitobaman

    Manitobaman said, over 2 years ago

    I wonder why so many people make fun of Abba. I love their music.

  11. Heidi Tentee

    Heidi Tentee said, over 2 years ago

    My favorite cooking show

  12. ZaphodBblbrx

    ZaphodBblbrx said, over 2 years ago

    @cheap day return

    Lutefisk is Norwegian.

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