|All Recipes Appetizers Main Courses Side Dishes Dessert Recipes Jams, Jellies, Preserves Recipes Salads Sauce Recipes Soup Recipes Baked Goods BBQ Recipes Beverages Herbs and Spices All Menus|
Other Retro Pages
Other Recipe Sources:
RECIPES FROM THE RETRO HOUSEWIFE
Juleribbe is served on Christmas eve in Norway. No Matter What!
Make a checkerboard pattern on the skin side of the roast with a sharp knife. 1-2 days before the roast goes in the oven rub it with salt and pepper and lay it with the skin-side down. Heat the oven to 230° C. Put the roast in with the skin-side down. Put some water in the tray with it. Cover the roast. Let it sit for 20 minutes. Take away the covering, turn the roast, reduce temperature to 175° C. Place it high in the oven. Ready after 1 ½ to 2 hours. Be sure that the skin does not get black, it should just be slightly crispy.
Contributed by Marit, 2007
HAVE A COMMENT, QUESTION OR RECIPE OF YOUR OWN?
I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
|All Christmas Recipes|
All Norwegian Recipes
|© Retro Housewife 2003-2014|