Gryterett

"Tobbington" from Erken's Stor kokebok (1914, p. 198): a baked dish of a thick butter-flour roux thinned with vegetable stock, mixed with finely sliced cooked ham, cooked carrots and white roots, egg yolks, spices and stiffly beaten egg whites. Baked in a greased mold in a hot oven for 3/4 hour and served with a sharp brown sa

Bankekjøtt from Erken's Stor kokebok (1914): pounded slices of beef chuck or round browned in fat and simmered 1 1/2 hours in a brown sauce with onion, bay leaf, and peppercorns.

Benløse fugler from Erken's Stor kokebok (1914): ground beef chuck is pressed thin into 12 portions, filled with beef marrow or suet, seasoned with salt, pepper, ginger, and cloves, rolled, browned in butter, and simmered in a brown gravy finished with sour cream.

Beef à la lapskaus (a Norwegian meat-and-potato stew): 1 kg of trimmed meat and about 700 g of diced potatoes are browned separately in butter with onion, pepper, and salt, then cooked together, covered, in boiling water for 1–1 1/2 hours.

Fricco, Spanish style: beef in small pieces layered with potato slices, onion, butter, salt, pepper and 1 dl sour cream in a greased mold with a tight lid, cooked in a water bath about 2 hours.

Erken's goulash: 1.5 kg of cubed beef is browned with pork fat and onion, simmered 1.5 hours with paprika, tomatoes and a little water, then potatoes and the rest of the water are added until the stew thickens on its own.

Beef and cabbage: thin slices of beef are layered with bacon, blanched white cabbage, onion, and peppercorns, cooked 1.5–2 hours in bouillon; the stock is used for a brown butter-and-flour sauce seasoned with 1 dl sherry and poured over.

Erken's ragout of cut-up boiled or fried meat and pork fat browned with onion, cooked in brown sauce with brown beans and seasoned with clove, pepper, vinegar, and sugar.

Erken's labskaus (1914), a Norwegian sailor's stew: diced fresh meat, pork, and potatoes are simmered with onion, pepper, and salt in water, covered, for about 1½ hours; salted boiled meat is added after half an hour of cooking.

Oxtail divided into vertebrae is browned with onion, carrot and ham, boiled tender in about 3 hours in a brown tomato and stock sauce, and finished with sherry and green peas.

Ragout in shells from Erken 1914: diced cooked/roasted meat and boiled potatoes, half the potatoes browned in butter, heated in tomato sauce, arranged in gratin shells with butter-fried potatoes and parsley on top.