Kjøttfarse og kaker

Danish beef from Erken 1914: ground beef ground together with boiled potatoes, seasoned with salt, pepper, and grated onion, thinned with water or milk, formed into round patties, and fried in browned butter. Served with lettuce, cress, and fried potato straws.

Swedish beefsteak from Erken's Great Cookbook (1914): a beef mixture ground three times, stirred with egg yolk, milk, onion, and beet vinegar, with cooked potatoes and beets folded in, shaped into patties and fried in browned butter. Served with stuffed cucumbers and fried tomatoes.

Bifkarbonade beef patties from Erken 1914: 1 kg beef shoulder, 500 g veal, and 250 g suet ground 4 times, mixed with browned onion, salt, pepper, sugar, and 3 egg yolks, with 3 stiffly beaten egg whites folded in. Shaped into round patties or square pieces and fried in browned butter.

Erken's browned cabbage with meat filling (1914): finely shredded cabbage is browned in butter and sugar, moistened with meat stock, arranged around a mound of ground meat in the pot and left to simmer under a lid for two hours. Served with brown sauce.

Erken's stuffed leeks (1914): pre-cooked leeks fully encased in meat farce and either simmered in thin meat stock wrapped in cloth or breaded in egg and rusk and browned in butter. Garnished with parsley and glazed pearl onions.

Mock hare from Erken 1914: a forcemeat of ground beef and pork with ground rusk, eggs, sour cream and spices, shaped like a hare, browned in butter and slow-roasted in the oven about 45 minutes while basting with meat stock. The gravy is strained and served on the side.

Suitor's cakes from Erken's Stor kokebok 1914: equal parts cooked chopped meat and raw ground meat mixed with egg, salt, pepper and ginger, shaped into round patties and fried in butter. A simple leftover dish.

Erken's frikadeller (1914): 500 g of ground meat is shaped into balls with a spoon dipped in browned butter (125 g), pressed flat and fried 6 minutes on each side.

Stuffed cabbage head after Henriette Schønberg Erken (1914): a blanched cabbage head is hollowed out from the stalk, filled with meat forcemeat, tied into a cloth and boiled about 2 hours in salted water. Served with white sauce. Includes a simple quick forcemeat of 1 kg meat, 200 g white bread soaked in milk, cream, eggs and spices.

Stuffed cabbage leaves (cabbage rolls) from Erken's Stor kokebok 1914: cabbage leaves are blanched 5–10 minutes, the stem cut out, each leaf filled with a spoonful of ground meat, rolled and tied with string, and boiled ½ hour in the cabbage water. Served with stirred butter.

Erken's stuffed celeriac (1914): 6 celeriac roots are boiled half-tender in meat stock, hollowed out and filled with 250 g of seasoned ground meat, tied in a cloth and finished in the stock. Served on finely shredded salad with a light sauce of butter, flour, stock, egg yolk, cream and lemon juice.

Cabbage pudding from Erken 1914: two heads of pointed cabbage are boiled until tender in broth, chopped, and combined into a white sauce of 50 g butter, 40 g flour, and 4 dl milk, with 6 eggs, coarsely chopped salt meat/tongue/ham, and spices. Baked in a mold for 1 hour and served with creamed butter.

Erken's fried cabbage rolls from 1914: blanched cabbage leaves filled with ground meat, tied with kitchen twine, boiled half an hour in the cabbage water, and finally browned in butter in a pan.

Meat and bean patties from Erken 1914: 400 g meat is ground 6 times with pork fat, potato starch, salt, and pepper; 200 g brown beans are soaked overnight, cooked tender, cooled, and ground twice with the meat. About 2 dl milk is stirred in, the mixture is shaped into round patties fried in fat and served with browned onion.

Meat aubin with potato lid (Erken 1914): a brown roux of 60 g butter and 50 g flour thinned with meat stock, mixed with 500 g finely chopped leftover meat, cayenne and sherry; spooned into a dish, topped with mashed potato made from 8 potatoes, butter, potato starch, salt and egg, brushed with egg, sprinkled with rusk crumbs and baked for 20 minutes.

Erken's basic recipe for meat forcemeat from 1 kg beef with potato starch, suet, cream and milk, with directions for meat pudding in a water bath, meatballs, frikadeller and timbales.

Meat fillet from Erken's Stor kokebok 1914: finely ground beef and fresh pork with rusk, milk and egg shaped into three loaf-shaped rolls, brushed with egg, sprinkled with rusk crumbs, browned in butter and braised in the oven for about 1 hour with meat stock and cream. Sliced, reassembled on the platter and served with

Meat gratin/aubin (Erken 1914): a thick roux of 75 g butter, 75 g flour and 5 dl milk/stock is stirred with 500 g chopped boiled meat, anchovies, paprika, salt, 4 egg yolks and sherry; stiffly whipped whites are folded in, cooked in a mold in a water bath for 1.5 hours and served with a brown sharp sauce.

Erken's Norwegian meatballs from 1914: 1 kg trimmed meat and 125 g kidney suet are ground twice with potato starch, salt, and pepper, moistened with about 2.5 dl cold water, shaped into small round cakes, and fried brown in butter or fat; served with browned onions. Boiled potatoes can be ground in to stretch the mixture.

Erken's meat pâté with vegetables from 1914: a white base sauce of butter, flour and milk is mixed with chopped leftover meat, egg yolks, onion and stiffly whipped egg whites, layered with boiled cauliflower, carrot and peas in an ovenproof dish and baked or cooked in a water bath. Served with melted butter or tomato sauce.

Meat ring of 1 kg forcemeat in a decorated mold lined with cut-out boiled root vegetables, with a vegetable filling, cooked in a water bath for 1 hour and turned out with a vegetable ragout in the center; served with mushroom, cauliflower or asparagus sauce.

Meat roulades with parsley from Erken's Stor kokebok (1914): a forcemeat of beef and pork ground four times, thinned with milk, shaped into patties with a parsley filling, rolled, browned in butter and poached 20 minutes in stock.

Cutlets à la Nelson from Erken 1914: a fine forcemeat of scraped beef and cooked salt-cured ham or tongue pounded in a mortar with panade, brown sauce, butter, eggs, and cream, pressed through a hair sieve, steamed in small cutlet molds in a water bath about 20 minutes, dipped in tomato sauce and arrang

Oksekarbonade from Erken 1914: 1 kg beef shoulder is ground 5–6 times, seasoned with salt, pepper, ginger and mace, thinned with cold boiled milk, shaped into thick patties that are dusted with flour and browned. A brown sauce of 50 g butter, 40 g flour and about 5 dl stock; the patties simmer 15–20 minutes in the sauce.

Salt-beef pudding from Erken 1914: a thick roux base of 100 g butter, 125 g flour and 7.5 dl milk is mixed with 5 beaten eggs, about 400 g chopped salt beef and pepper, baked in a mold about 30 min in a hot oven. Served with brown, white or tomato sauce.

Erken's small meat timbales from 1914: timbale molds lined with cut-out cooked root vegetables, filled with meat forcemeat and asparagus, cooked 15–20 minutes in a water bath, and served with tomato sauce and parsley.

Erken's pork liver pâté (Stor kokebok 1914, p. 258): pork liver and ½ kg pork belly are ground twice, mixed with clove, white pepper, nutmeg, ground bay leaf, 30 ground rusks, 3 grated onions, 10 anchovies, 4 eggs, 1 dl milk and 1 tbsp salt into a thin batter. The batter is placed in an oblong mold lined with thin pork slices and baked in a water bath for ¾–1 hour, cooled completely and turned out.