Irish cuisine a low starch content. Many elements of Irish cuisine were lost or abandoned during that time, with the loss being particularly acute between the Great Famine of the mid 19th century and the mid 20th century. By the 21st century, much of Irish cuisine was being revived. Representative traditional Irish dishes include Irish stew (made with lamb, mutton, or goat), bacon and cabbage (with potatoes), boxty (potato pancake), coddle (sausage, bacon, and potato), colcannon (mashed potato, kale or cabbage, and butter), and, in Ulster, the soda farl. Modern Irish Food still uses these traditional ingredients but they are now being
Norwegian cuisine good cuts of meat are roasted, as in any cuisine. Side dishes vary with season and what goes with the meat. Roast leg of lamb is an Easter classic, roast beef is not very common and game is often roasted for festive occasions. Lapskaus - stew: resembles Irish stew, but mincemeat, sausages or indeed any meat except fresh pork may go into the dish. Fårikål - mutton stew: the national dish of Norway. Very simple preparation: cabbage and mutton are layered in a big pot along with black peppercorns, salt (and, in some recipes, wheat flour to thicken the sauce),