Stews

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 and cabbage: thin slices of beef layered with bacon, white cabbage and onion, cooked in bouillon, with a brown sauce from the stock and sherry.

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 and pepper.

Erken's labskaus (1914), a Norwegian sailor's stew: diced fresh meat, pork and potatoes simmered covered with onion for about 1½ hours, plus salted meat.

Oxtail ragout (queues de bœuf en ragoût) from Erken 1914: oxtail browned with onion, carrot and ham, boiled tender in tomato sauce, with sherry and peas.

Ragout in shells from Erken 1914: diced cooked meat and potatoes heated in tomato sauce, arranged in gratin shells with butter-fried potatoes and parsley.