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Danish Christmas dinner. In Denmark, the traditional Christmas meal served on 24 December consists, according to one representative study, of duck (66% of households surveyed), roast pork with crackling (43%), turkey (8%), or goose (7%).
Yue: Cantonese. Yale Romanization. sīu ngó. IPA. [siw˥ ŋɔ˧˥] In Guangdong and Hong Kong, roast goose is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine. It is made by roasting geese with seasoning often in a charcoal furnace at high temperature. Roasted geese of high quality have crisp skin with juicy and tender meat.
Goose as food. In cooking and gastronomy, goose is the meat of several species of bird in the family Anatidae, which also includes ducks and swans. The family has a cosmopolitan distribution, and various wild species and domesticated breeds are used culinarily in multiple cuisines. There is evidence as early as 2500 BC of deliberate fattening ...
Julesild – spiced pickled herring often flavoured with Christmas spices such as cloves and allspice. Boiled whole potatoes. Brun sovs (brown sauce) – a traditional dark gravy, used to cover meat dishes like roasted pork and duck (flæskesteg, andesteg) and the boiled potato. Brunede kartofler – caramelised potatoes.
In Iceland the Christmas dinner is traditionally served on Christmas Eve. Traditional main courses are hangikjöt (smoked lamb), hamborgarhryggur (salted pork rib) and various types of game, especially ptarmigan stew, puffin (sometimes lightly smoked) and roast greylag goose where these are available.
Turkey meat. A roast turkey prepared for a traditional U.S. Thanksgiving meal. The white plastic object in the breast is a pop-up thermometer. Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys, but also wild turkeys. It is a popular poultry dish, especially in North America and the United ...
The traditional Christmas dinner consisted of boiled, [9] spiced, roast beef, a roast goose and ham with a selection of vegetables and roast potatoes. [6] Beef remained the most popular Christmas meat in Ulster until into the 20th century, with boiled ox-head popular in Counties Armagh, Monaghan, and Tyrone. [9]
Christmas dinner also included many other meats: goose with apples, sour cream hare, venison, lamb, whole fish, etc. The abundance of fried and baked meats, whole baked chicken, and fish on the festive table was associated with features of the Russian oven , which allowed successful preparation of large portions.