Ground meat and meat cakes

Danish beef from Erken 1914: ground beef ground with boiled potatoes, formed into round patties, fried in browned butter, with lettuce and potato straws.

Swedish beefsteak from Erken's Big Cookbook (1914): ground beef with cooked potatoes and beets, shaped into patties, fried in butter, with cucumbers.

Bifkarbonade from Erken 1914: beef shoulder, veal and suet ground with browned onion, egg yolks and stiff whites, shaped and fried in browned butter.

Erken's browned cabbage with meat filling (1914): shredded cabbage browned in butter and sugar, arranged around ground meat, simmered covered two hours.

Erken's stuffed leeks (1914): pre-cooked leeks encased in meat farce and simmered in stock in cloth or breaded and browned in butter, with pearl onions.

Mock hare from Erken 1914: a forcemeat of ground beef and pork with rusk, eggs and sour cream, shaped like a hare and roasted while basted with stock.

Suitor's cakes from Erken's Big Cookbook 1914: equal parts cooked chopped meat and raw ground meat with egg and ginger, shaped into patties, fried.

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

Stuffed cabbage head after Henriette Schønberg Erken (1914): a blanched cabbage hollowed out, filled with forcemeat, tied in cloth, boiled 2 hours.

Stuffed cabbage leaves from Erken's Big Cookbook 1914: blanched leaves filled with forcemeat, rolled and tied, boiled half an hour, with stirred butter.

Erken's stuffed celeriac (1914): celeriac half-cooked in stock, hollowed out, filled with ground meat, finished in cloth, served on salad with light sauce.

Cabbage pudding from Erken 1914: boiled pointed cabbage chopped into a white sauce with eggs and salt meat or ham, baked in a mold, with creamed butter.

Erken's fried cabbage rolls from 1914: blanched cabbage leaves filled with ground meat, tied, boiled half an hour, then browned in butter in a pan.

Meat and bean patties from Erken 1914: meat, pork fat and cooked brown beans ground with milk, shaped into round patties, fried, served with browned onion.

Meat aubin with potato lid (Erken 1914): brown sauce with chopped leftover meat, cayenne and sherry, topped with mashed potato, brushed with egg and baked.

Erken's basic meat forcemeat of beef with potato starch, suet, cream and milk, for meat pudding, meatballs, frikadeller and timbales.

Meat fillet from Erken's Big Cookbook 1914: ground beef and pork shaped into loaf-like rolls, browned and braised in the oven, sliced, with sauce.

Meat gratin/aubin (Erken 1914): a thick roux with chopped boiled meat, anchovies, yolks and sherry, folded with egg whites, steamed, with brown sauce.

Erken's Norwegian meatballs from 1914: meat and suet ground with potato starch, thinned with water, shaped into small cakes, fried brown, with onions.

Erken's meat pâté with vegetables from 1914: white base with leftover meat and egg whites, layered with cauliflower, carrot and peas, baked or steamed.

Meat ring of forcemeat in a mold lined with cut-out vegetables, steamed and turned out with vegetable ragout in the center, with mushroom sauce.

Meat roulades with parsley from Erken's Big Cookbook (1914): beef and pork forcemeat with a parsley filling, rolled, browned in butter, poached in stock.

Cutlets à la Nelson from Erken 1914: a fine forcemeat of beef and ham or tongue, steamed in cutlet molds, dipped in tomato sauce, arranged in a ring.

Oksekarbonade from Erken 1914: beef shoulder ground 5–6 times, seasoned, shaped into thick patties and browned, then simmered 15–20 minutes in brown sauce.

Salt-beef pudding from Erken 1914: a thick butter, flour and milk roux with eggs and chopped salt beef, baked in a mold, with brown, white or tomato sauce.

Erken's small meat timbales from 1914: molds lined with cut-out root vegetables, filled with forcemeat and asparagus, steamed, served with tomato sauce.

Pork liver pâté from Erken's Big Cookbook (1914): ground liver and pork with spices, rusks, onion, anchovies and eggs, baked in a water bath and cooled.