Meat

Sweetbreads à la financière from Erken's Big Cookbook (1914): glazed sweetbreads on croutons with tongue, olives, mushroom and small veal meatballs.

Sweetbreads à la moderne from Erken's Big Cookbook (1914): sliced sweetbreads warmed in cream in a water bath, thickened with egg yolks and sherry.

Sweetbreads with spinach from Erken's Big Cookbook (1914): sweetbreads simmered in stock, sliced on creamed spinach or sorrel with a cream sauce.

Sweetbread ragout from Erken's Big Cookbook (1914): sweetbreads in a stock sauce thickened with egg yolk, with Madeira, truffle, mushroom and crayfish.

Steamed veal leg with truffle sauce from Erken's Big Cookbook (1914): larded leg steamed 2–3 hours with root vegetables and served with truffle sauce.

Stuffed breast of veal from Erken's Big Cookbook (1914): veal breast filled with meat or fish forcemeat, rolled and cooked, with shrimp or tomato sauce.

Chaud-froid of lamb chops from Erken's Big Cookbook (1914): boned chops coated with white and tomato-red sauce, glazed with aspic and served with salad.

Plain mutton chops from Erken's Big Cookbook (1914): chops pounded flat, dipped in melted butter and fried quickly, with browned butter.

Mutton chops (cutting) from Erken's Big Cookbook (1914): how to cut chops from the mutton rack, scrape the bones clean and pound lightly.

Mutton chops à l'italienne from Erken's Big Cookbook (1914): chops topped with onion purée and cheese, gratinéed, around tomato macaroni.

Mutton chops à la Rose Marie from Erken's Big Cookbook (1914): chops topped with spinach purée, baked briefly, with mushrooms and anchovy olives.

Mutton chops à la Saint Cloud from Erken's Big Cookbook (1914): chops fried in browned butter, with pan juices and a light onion sauce.

Sweetbreads à la financière from Erken's Big Cookbook (1914): sweetbreads larded and glazed with port, on croutons with tongue and truffle sauce.

Braised sheep's tongues from Erken's Big Cookbook (1914): tongues braised tender, glazed in the oven, on creamed spinach with brown sauce.

A cooked salted ox tongue is cut into slices, floured, covered with truffle meat forcemeat and thin pork, fried slowly in butter, and served with Madeira sauce.

Grilled tongue from Erken 1914: boiled salted beef tongue sliced, breaded in egg and rusk, fried in browned butter, served with sautéed mushrooms.

Preparing veal sweetbread from Erken's Big Cookbook (1914): soaking, gentle heating, poaching, cooling, trimming and light pressing.

Calf's brain from Erken's Big Cookbook (1914): basic recipe: brain cooked in spiced stock, breaded and fried golden in butter. Also for pig's brain.

Beef à la mode from Erken's Big Cookbook 1914: boneless beef larded with pork strips, browned in butter, simmered covered, with a brown cream sauce.

Braised entrecôte from Erken 1914: sirloin larded with pork fat, braised with onion, carrot and Madeira, served sliced with jus and stuffed tomatoes.

Festive dish from Erken 1914: sirloin fried in butter, layered with ox tongue and goose liver, sprinkled with truffles, doused with Madeira sauce.

Entrecôte from Erken 1914: sirloin browned in butter, finished in espagnole sauce and Madeira, served around macaroni with ham and chopped truffles.

Erken's basic recipe for grilled entrecôte: meat brushed with oil or butter and grilled about 15 minutes over smoke-free embers, served at once with cress.

Boiled beef tenderloin: larded tenderloin poached in milk with onion, browned in butter, served sliced on mashed potatoes or rice with cream sauce.

Stuffed pork loin from Erken's Big Cookbook (1914): boned loin filled with prunes and apple, roasted, with mustard sauce and Brussels sprouts.

Glazed Bayonne ham from Erken's Big Cookbook (1914): sugar-cured ham roasted 3–4 hours with red wine and broth, glazed with rusk crumbs and sugar.

Whole roasted suckling pig from Erken's Big Cookbook (1914): pig soaked and roasted 3–4 hours for crisp crackling, with red wine sauce and prunes.

Boiled smoked ham in aspic (jambon à la gelée) from Erken's Big Cookbook (1914): ham glazed with meat aspic and decorated, served cold with Madeira sauce.

Prague ham I from Erken's Big Cookbook (1914): lightly smoked ham encased in rye dough and baked 3 hours, served with sauerkraut and fried potatoes.

Roast pork belly (ribbe) from Erken's Big Cookbook (1914): 3 kg belly rubbed with salt and pepper, roasted 2 hours in a hot oven, sauce as for ham.

Danish beef from Erken 1914: ground beef ground with boiled potatoes, formed into round patties, fried in browned butter, with lettuce and potato straws.

Swedish beefsteak from Erken's Big Cookbook (1914): ground beef with cooked potatoes and beets, shaped into patties, fried in butter, with cucumbers.

Bifkarbonade from Erken 1914: beef shoulder, veal and suet ground with browned onion, egg yolks and stiff whites, shaped and fried in browned butter.

Erken's browned cabbage with meat filling (1914): shredded cabbage browned in butter and sugar, arranged around ground meat, simmered covered two hours.

Erken's stuffed leeks (1914): pre-cooked leeks encased in meat farce and simmered in stock in cloth or breaded and browned in butter, with pearl onions.

Mock hare from Erken 1914: a forcemeat of ground beef and pork with rusk, eggs and sour cream, shaped like a hare and roasted while basted with stock.

Cauliflower pâté from Erken's Stor kokebok (1949): cooked cauliflower under an egg and cream custard, baked in a water bath and served with ox tongue.

Mutton and cabbage, variant II: breast or shoulder of mutton layered with cabbage and boiled tender in about three hours. From Erken's Big Cookbook (1949).

Mutton ragout (I) from Erken's Stor kokebok (1949): mutton and vegetables browned in butter, cooked tender under a lid and served with boiled rice.

Saddle of mutton from Erken (1949): lamb saddle stuffed with parsley butter, roasted in a very hot oven for about 2 hours, served with vegetables.

Stuffed celeriac from Erken's Stor kokebok (1949): hollowed celeriac roots filled with a meat, pork, onion and parsley mixture and cooked in stock.

Fried slices of veal fillet on fried white bread, with béarnaise sauce and asparagus. A recipe from Erken's Big Cookbook (1949).

Erken's basic recipe for pan-fried beef steak of tenderloin or top round with butter-browned onion and a jus from stock, from Stor kokebok 1914, page 173.

Erken 1914: beef slices browned in butter with mushroom, arranged in a ring around creamed spinach, with béarnaise sauce enriched with meat glaze.

Beef à la Mirabeau from Erken 1914: beef slices coated with mushroom purée and veal forcemeat, finished in the pan, on a rice or potato ring.

Beef à la Régence from Erken 1914: beef slices fried 3 minutes per side, served with a tomato and wine sauce with chestnuts, olives and chopped mushroom.

Beefsteak with horseradish from Erken 1914: pan-fried beef slices served with balls of horseradish butter, shaved horseradish on top and pan juices.

Beefsteak with tomatoes from Erken 1914: beef slices fried in butter, topped with a fried tomato slice and parsley, served with thick tomato sauce.

Tobbington from Erken's Big Cookbook (1914, p. 198): a baked dish with cooked ham, carrots and white roots, egg yolks and whites, served with brown sauce.

Bankekjøtt from Erken's Big Cookbook (1914): pounded slices of beef chuck or round browned in fat and simmered in a brown sauce with onion and bay leaf.

Benløse fugler I from Erken's Big Cookbook (1914): ground beef chuck filled with marrow, rolled, browned and simmered in a brown gravy with sour cream.

Beef à la lapskaus (Norwegian meat-and-potato stew): trimmed meat and diced potatoes browned separately in butter with onion, then cooked together covered.

Spanish-style fricco: beef in small pieces layered with potato, onion, butter and sour cream in a greased covered mold, steamed about 2 hours.

Erken's goulash: cubed beef browned with pork fat and onion, simmered with paprika, tomatoes and a little water, then potatoes until the stew thickens.

Beef Stroganoff after Henriette Schønberg Erken: tender beef strips with onion, tomato purée, lemon and cream. Served very hot. From 1949.

Steak, chateaubriand and tournedos after Henriette Schønberg Erken: how tender beef is cut, beaten and fried neatly. From the Big Cookbook, 1949.

English roast beef from Erken's Big Cookbook (1949): beef tenderloin roasted in a very hot oven for about one hour and served with the pan juices.

Entrecôtes à la grand chef from Erken (1949): sirloin, ox tongue and goose liver with truffles and Madeira sauce, served with peas and root vegetables.

Roast beef with mushrooms after Henriette Schønberg Erken: hung and salted beef roasted 20 to 25 minutes per kg and served with the pan juices. From 1949.

Stuffed cauliflower from Erken 1914: a half-cooked cauliflower encased in forcemeat, tied in cloth and simmered; with tomato, béarnaise or hollandaise.

Boiled beef in sauce from Erken 1914: thin slices of boiled or roast beef in an egg-yolk milk sauce, with parsley and stuffed cucumbers or fried tomatoes.

Erken's småbiff: cold roast and cold potatoes in small cubes browned crisp in butter and seasoned with salt, pepper, and finely chopped onion.

Erken's baked hachis (1914): baked potatoes hollowed out, refilled with the flesh mixed with chopped meat, onion and tomato purée, with brown sauce.

Erken's hash from 1914: chopped boiled or fried meat in a brown sauce with onion, anchovy, sherry and pickles, with fried bread, mushrooms or potatoes.

German labskaus (Erken 1914): leftover roast diced and browned in butter with potatoes and onion, cooked with cabbage, carrots and celeriac into a stew.

Erken's guide to deep-frying: the fat is hot enough when it stops bubbling and starts to smoke (about 200 °C). Food is breaded and fried in small batches.

Erken's basic recipe for clarifying beef tallow into cooking fat: soaked, boiled with water, then uncovered until the cracklings are crisp, strained.

A variant of fat rendering: 3 parts beef or mutton tallow to 1 part lard, treated as in the previous recipe. 1.5 kg tallow yields about 1 kg rendered fat.

Glazed ham (jambon de Bayonne glacé) from Erken's Big Cookbook (1914): sugar-cured smoked ham poached tender, covered with caramelized sugar.

Prague ham II from Erken's Big Cookbook (1914): ham simmered, glazed with sugar, baked in rye dough, port poured in, with spinach.

Macaroni ragout from Erken 1914: cooked macaroni heated with ham or tongue and mushrooms in tomato sauce, used as a filling for steamed meat cutlets.

Red cabbage stewed in water, lard, vinegar and sugar, seasoned with salt and red wine. Good with roast duck or goose. From Erken's Stor kokebok (1949).

Glazed Bayonne ham: sugar-cured, smoked ham simmered for about 3 hours, coated with icing sugar and caramelised. From Erken's Stor kokebok (1949).

Whale meat roast from Erken's Big Cookbook (1949): parboiled and browned whale meat simmered in milk or stock, with a sauce thickened with a brown roux.

Meat cakes II after Henriette Schønberg Erken: thick patties of minced beef, browned with onion and finished in a hot oven. Served with spinach. From 1949.

Erken's basic recipe for meat soup: beef with bones simmered slowly into stock, with parsley and root vegetables; the meat served apart with horseradish.

Pork liver pâté with anchovies, bacon, eggs and cream, ground six times and baked in a water bath for about 1 1/2 hours. From Erken's Stor kokebok (1949).