Celery stew with barrel finches

Mix the mince with the herbs and form rolls of it. Wrap the meat rolls with bacon.

Cook the potatoes with salt in about 20 minutes until done. Add the celery over the last 5 minutes of the cooking time.

Heat half of the butter and fry the kaanvinken around golden brown. Add a dash of water and cook for 10-12 minutes.

Drain the potatoes and celery, and collect a little bit of cooking liquid. Stamp with the rest of the butter, the apples, curry powder and some cooking water into a smooth stew.

Serve the katenfinches there.