Offal

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.

Calf's brain à la Milanaise from Erken's Big Cookbook (1914): slices of calf's brain folded into a sauce of egg yolk, cream, bouillon and mushroom.

Calf's brain with black butter from Erken's Big Cookbook (1914): brain poached in bouillon, sliced and drizzled with browned butter, parsley and vinegar.

Calf's brain dumplings I from Erken's Big Cookbook (1914): brain mixed with butter and flour, seasoned with egg, fried as patties or poached in stock.

Calf's brain dumplings II from Erken's Big Cookbook (1914): brain chopped with onion and carrot, mixed with rusk, cream and egg, deep-fried.

Calf brains from Erken's Big Cookbook (1914): brain soaked, cooked slowly in stock, sliced and drizzled with browned parsley butter.

Fried calf brains from Erken's Big Cookbook (1914): brain slices dipped in frying batter and deep-fried light golden, served very hot with fried parsley.

Calf's liver in marinade from Erken's Big Cookbook (1914): whole liver marinated in red wine and dark beer, browned and simmered, with potato salad.

Calf's liver cooked like steak from Erken's Big Cookbook (1914): thin slices of liver floured and fried in butter, served with finely cut fried onion.

Calf's liver cooked like game bird from Erken's Big Cookbook (1914): whole liver larded with pork, browned and braised in water and milk with sour cream.

Fresh ox tongue boiled 2–2½ hours, skinned and served sliced but arranged whole with mashed potatoes, with sharp brown sauce or apple sauce.

Lamb's head, grilled, from Erken's Big Cookbook (1914): boiled lamb's head with a brain sauce, tongue slices and vegetables, breaded in egg and rusk.

Lamb liver from Erken's Big Cookbook (1914): thin slices browned in butter, simmered in brown sauce with tomato purée and sour cream.

Lamb kidney vol-au-vent from Erken's Big Cookbook (1914): kidneys in brown sauce with sherry, mushroom and truffle, in paper cases.

Liver “goose” from Erken's Big Cookbook (1914): calf's liver stuffed with prunes and apple, browned and roasted about 2 hours, cream sauce.

Liver lapskaus from Erken's Big Cookbook (1914): diced calf's liver browned and cooked with potatoes, carrot, parsley root and green peas.

Kidney toasts by Henriette Schønberg Erken (1914): chopped veal kidney with onion and parsley spread on white bread slices and fried brown in butter.

Kidney ragout from Erken's Big Cookbook (1914): diced roasted veal kidney in brown sauce with sherry and cayenne, on fried white bread.

Beef tongue à la favorite from Erken's Big Cookbook 1914, p. 187: boiled tongue in slices with a white wine and stock sauce, thickened with egg yolks.

Beef tongue with vegetables from Erken's Big Cookbook 1914, pp. 187–188: tongue slices around a forcemeat ring with boiled vegetables in the center.

Sautéed veal kidneys from Erken's Big Cookbook (1914): sliced kidneys sautéed quickly in butter, served around fried tomatoes with lemon and parsley.

Roast fresh beef tongue: blanched, skinned, larded and roasted in butter with cream, sliced and arranged whole on mashed potatoes with vegetables.

Cold roast beef tongue in thin slices layered with Parmesan and sharp brown or tomato sauce, topped with butter and gratinated until golden.

Fried calf's liver from Erken's Big Cookbook (1914): liver soaked in vinegar water, breaded and fried in browned butter, with tomato sauce.

Pan-fried pork heart from Erken's Big Cookbook (1914): stuffed with apple and prunes, browned in butter and simmered about 2 hours in meat stock.

Fried lamb tongues from Erken's Big Cookbook (1914): boiled tongues breaded and fried brown, served on pea purée with tomato sauce.

Pork liver from Erken's Big Cookbook (1914): soaked, then prepared like veal liver, cut into slices and fried in butter with salt and pepper.