Feuding Swedes

I’m sure that Lil Judd knows much more about Swedish food than I do (“Letters,” March 22). But I must add one bit about meat and dill together. I admit that it is rare, but my mother-in-law (from Goteborg but lived most of her life in Varmland) made a dish called dillkott (dill meat). It was a boiled or stewed meat, probably either lamb or veal--I don’t remember--with lots of dill. Neither my husband nor I liked it; it was my least favorite food at her house, but it was something that she made occasionally. Otherwise I agree with what Judd said. You wouldn’t have red cabbage and lingonberries together. You would probably find both on a smorgasbord, but you would have them at separate times, not on the same plate.

JOYCE KRISTENSSON

Via E-Mail

In response to a letter from Lil Judd: Where in the world did you ever get the idea that “dill is never used with any meat?” Have you never tasted lamb in dill sauce? If not, you are probably not Swedish by birth as I am. Furthermore, no Swede in his right mind would mix meatballs with red cabbage but would have lots of lingonberries, stirred in sugar, country-style. To all readers of the Food section, please refer to a cookbook so as not to be misled by an amateur cook.

KNUT PETTERSSON

West Hollywood