On Christmas Eve, my Mother would make what she called Dumpa Greta (Swedish?) in a large pot. Made with?

Question

Korv and pork blade. Any help with other ingrediants, cooking time, etc.?

Answer 1

"Dopp i grytan" is a traditional Swedish dish for Christmas Eve. It means "Dip into the pot". Could it be that? It's pronounced quite like "Dumpa Greta". But with korv and pork blade - I don't know about that. Maybe your mother did a "dopp" of her own, and a much tastier one by the sound of it! The traditional "dopp i gryta" is simply to use the liquid from the boiled Christmas ham (and the dripping from when it is baked), gathering it in a large pot. If it's too thin, reduce it by letting it boil for some time. You may also use broth from boiled "julkorv". You might want to spice it up a little with herbs, such as thyme or sage. Then slices of "vört bread" are dipped into the hot, strong and fatty broth. That's it! A recipe of vört bread can be found here: http://www.sr.se/cgi-bin/International/nyhetssidor/artikel.asp?nyheter=1&ProgramID=2054&Artikel=525900
But like I wrote, it looks like your mother did something else with it.

Answer 2

Uncle Phaedrus says that the broth for "doppa i grytan" can also be made from the water/drippings that korv, pork, or corned beef was cooking in. He also says he has been unable to locate an actual recipe. You may just have to experiment till you come up with something that reminds you of what you remember.

Answer 3

My family would have Doppa I grytan the week of Christmas from the broth made from the pork shoulder & breast of veal boiled with onions, black peppercorns, bay leaf, salt. The meat was used for making "cold cuts" aka head cheese...Pressed silta & kalvs silta (spelling?) in a bowl with cheesecloth put layers of the pork then small amt of pork fat, allspice, some of the onions, repeat layers, pour some broth overput something heavy top & refridge. slice & serve kalvs silta...grind the veal put in square pan add some of the broth, refridge. Cut in squares. The reat of the broth was then used for bread dipping. Over the years we skipped the "cold cut" part & used the meat as a meal...yummy