Biff og stek

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 chopped mushroom, brushed with meat glaze, arranged in a ring around creamed spinach with béarnaise sauce enriched with meat glaze poured around.

Erken 1914: beef slices seared quickly on one side, cooled, coated with mushroom purée blended with veal or chicken forcemeat, returned to the pan, and finished cooking just before serving; arranged on a rice or potato ring with mushroom ragout, brushed with meat glaze, madeira sauce alongside.

Erken 1914: beef slices fried 3 minutes per side, a sauce of pan butter, flour, water, tomato purée, wine, and coloring boiled up with roasted chestnuts and olives; chopped mushroom sprinkled over, garnished with lettuce and cress.

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

Beefsteak with tomatoes from Erken 1914: beef slices browned in a dry pan, fried in butter for 6–8 minutes, topped with a fried, seasoned tomato slice and parsley on each piece, and served with thick tomato sauce mixed with the pan juices.

English beefsteak from Erken's Great Cookbook, 1914: beef slices seared fast in a scorching, nearly dry pan, served with butter-browned onions that are browned ahead of time.

Chateaubriand from Erken's Stor kokebok 1914: beef tenderloin in thick slices, pounded, seasoned and quickly seared in a hot pan or grilled over embers, served with balls of butter rolled in finely chopped parsley.

Erken's mutton chops à la Maintenon (1914): chops pounded, breaded in egg and rusk crumbs mixed with chopped ham, fried in butter, topped with a butter mixture of finely cut ham, cucumber, mushroom, egg white and truffle, and served with Spanish sauce around.

A fragmentary recipe from page 230 of Erken's Stor kokebok (1914) for saddle of mutton à la Trianon: a whole mutton back is shaped, half the ribs are chopped off, the flank is drawn together, the back is larded with parsley, salted, brushed with butter, and roasted in a strong hot oven while basted with up to 1 liter of meat stock or wat

Erken's hamburger steak from 1914: pan-fried slices of beef from the round or tenderloin topped with chopped pickle, capers, red-currant jelly and, optionally, a poached egg.

Erken's lamb chops à la gastronome (1914): fried chops are placed on fried round slices of white bread with liver pâté and truffle, covered with a thick mixture of a milk roux with grated cheese, butter, egg yolks and stiffly beaten whites, gratinated 5 minutes in a hot oven and arranged in a ring around asparagus with butter.

Erken's lamb chops à la milanaise (1914): chops from the loin of lamb are dipped in melted butter, breaded in rusk crumbs with grated cheese, then egg and bread again, fried golden in butter and arranged around a boiled head of cauliflower with lettuce leaves and tomato sauce.

Grilled beefsteak from Erken 1914: pounded beef slices dipped in melted butter and grilled 2–3 minutes per side over glowing coals, served with maître d'hôtel butter.

Erken 1914: basic recipe for tournedos of beef or lamb seared in a pan or on a rack over embers, brushed several times with melted butter; done when small drops of blood appear. Arranged on hollowed-out bread pieces fried in butter, with maître d'hôtel butter or a sautéed mushroom in half a tomato, garnished with cress and potato straws.