RETRO FLASH: Krydderfedt Sandwich 1944

from the archives of Gourmet Magazine...

FOOD FLASHES

ORIGINALLY PUBLISHED JANUARY 1944

http://www.gourmet.com/magazine/1940s/1944/01/foodflashes


Present butter supplies just won’t stretch to meet every holiday occasion. Take a tip from the Danes and try a quarter-pound of an unrationed fat, the Krydderfedt, made of tried-out fat of poultry, beef, and pork. It’s a good spread for dark bread or the ubiquitous rye krisp. We approve it especially for a sandwich made with salami or corned beef or the Danish rolled veal. The chef of Old Denmark, 135 East 57th Street, cuts the fats into small bits, puts them into a heavy kettle along with diced onion, then over low heat for two to three hours. Next the fat is strained, then set to harden. Meanwhile, the crisped skin of the poultry and the golden bits of onion are ground and returned to the fat, to make a savory stuff that has all the appearance of a golden nut butter.

Spread it over a slice of pumpernickel, sprinkle with a liberal addition of salt and freshly ground pepper. For a treat of the first order top the fat with paper-thin slices of Danish salami. In Denmark this fat is used the year around as a spread for the meat sandwich. A little spreads about a mile, and so it should—for the cost is 80 cents a pound.”


Now I know where our mother got her taste for bacon fat sandwiches from…it was an way of stretching the rations of war and economy. And heck, even today I still drain the bacon grease from the pan and save it in the fridge for later uses…but, for me – never on a sandwich.

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