Meat

45 recipes

• Auk

  Auk from H.S. Erken's «For kjøkkenet i by og bygd» (1902) – historical recipe from town and country kitchens.

• Beefsteak pie

  Beefsteak pie from H.S. Erken's «For kjøkkenet i by og bygd» (1902) – historical recipe from town and country kitchens.

• Steam-cooked meat (invalid food)

  Steam-cooked meat (invalid food) from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household tips for town and country kitchens.

• Venison steak

  Venison steak from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household advice for town and country.

• Venison fillet

  Venison fillet from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household advice for town and country.

• Venison fricandeau

  Venison fricandeau from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household advice for town and country.

• Venison hash

  Venison hash from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household advice for town and country.

• Venison with poached eggs

  Venison with poached eggs from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household advice for town and country.

• Venison with horseradish

  Venison with horseradish from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household advice for town and country.

• Venison cutlets

  Venison cutlets from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household advice for town and country.

• Venison ragout

  Venison ragout from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household advice for town and country.

• Venison Ragout

  Venison Ragout from Henriette Schønberg Erken's «For kjøkkenet i by og bygd» (1902) – original recipe with kitchen and household tips.

• Saddle of venison

  Saddle of venison from H.S. Erken's «For kjøkkenet i by og bygd» (1902) – historical recipe from town and country kitchens.

• Moose Steak

  Moose steak from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household tips for town and country kitchens.

• Moose Fillet

  Moose fillet from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household tips for town and country kitchens.

• Moose Rissoles

  Moose rissoles from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household tips for town and country kitchens.

• Moose Ragout

  Moose ragout from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household tips for town and country kitchens.

• Roast Moose from a Half-Year-Old Calf

  Roast moose from a half-year-old calf, from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household tips.

• Roast Moose from an Older Animal

  Roast moose from an older animal, from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household tips.

• Mock Roast Goose from Pork Shoulder

  Mock roast goose from pork shoulder from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household tips for town and country kitchens.

• Mock fried sausages

  Mock fried sausages from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household tips for town and country kitchens.

• Fresh ox tongue

  Fresh ox tongue from H.S. Erken's «For kjøkkenet i by og bygd» (1902) – historical recipe from town and country kitchens.

• Mock fillet

  Mock fillet from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household tips for town and country kitchens.

• Frikadeller (Meat Patties)

  Frikadeller (meat patties) from Henriette Schønberg Erken's «For kjøkkenet i by og bygd» (1902) – original recipe with tips.

• Stuffed leg of lamb

  Stuffed leg of lamb from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household advice for town and country.

• Roast goose with chestnut sauce

  Roast goose with chestnut sauce from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household advice for town and country.

• Gratin of veal sweetbreads

  Gratin of veal sweetbreads from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household tips for town and country kitchens.

• Hare ragout

  Hare ragout from H.S. Erken's «For kjøkkenet i by og bygd» (1902) – historical recipe from town and country kitchens.

• Layered veal casserole

  Layered veal casserole from H.S. Erken's «For kjøkkenet i by og bygd» (1902) – historical recipe from town and country kitchens.

• Veal fricandeau

  Veal fricandeau from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household tips for town and country kitchens.

• Calf's head with milk

  Calf's head with milk from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household advice for town and country.

• Veal patties

  Veal patties from Henriette Schønberg Erken's «For kjøkkenet i by og bygd» (1902) – recipes and household advice for town and country.

• Veal roulade

  Veal roulade from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household tips for town and country kitchens.

• Veal Rolls (Kalvekyllinger)

  Veal Rolls from Henriette Schønberg Erken's «For kjøkkenet i by og bygd» (1902) – original recipe with kitchen and household tips.

• Saddle of veal

  Saddle of veal from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household tips for town and country kitchens.

• Veal tongues with mayonnaise

  Veal tongues with mayonnaise from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household tips for town and country kitchens.

• Meat with Mayonnaise

  Meat with Mayonnaise from Henriette Schønberg Erken's «For kjøkkenet i by og bygd» (1902) – original recipe with kitchen tips.

• Meat croquettes with rice

  Meat croquettes with rice from H.S. Erken's «For kjøkkenet i by og bygd» (1902) – historical recipe from town and country kitchens.

• Meat Pudding

  Meat Pudding from Henriette Schønberg Erken's «For kjøkkenet i by og bygd» (1902) – original recipe with kitchen and household tips.

• Meat pudding with olives

  Meat pudding with olives from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household tips for town and country kitchens.

• Liver sausage

  Liver sausage from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household advice for town and country.

• Pressed Head Cheese from Pig's Head

  Pressed head cheese from a pig's head from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household tips for town and country kitchens.

• Smoked Pig's Head as a Dinner Dish

  Smoked pig's head as a dinner dish from Henriette Schønberg Erken's "For kjøkkenet i by og bygd" (1902) – recipes and household tips for town and country kitchens.

• Ham salad

  Ham salad from Henriette Schønberg Erken's «For kjøkkenet i by og bygd» (1902) – recipes and household tips for town and country.

• Wiener schnitzel

  Wiener schnitzel from Henriette Schønberg Erken's «For kjøkkenet i by og bygd» (1902) – recipes and household advice for town and country.