Svinekjøtt

Stuffed pork loin from 1914: the loin is boned, bored lengthwise and filled with cooked prunes and thin apple slices, sewn up, browned and roasted for an hour with water in a hot oven. Served with a brown pan-juice sauce with mustard and red wine, apple slices with truffle purée, Brussels sprouts, prunes and French potatoes.

Erken's glazed Bayonne ham (1914): a sugar-cured ham of 5–6 kg is roasted 3–4 hours in the oven with onion, carrot, bay leaf, pepper, lemon, clove, 1 l red wine and 1 l broth, basted constantly, glazed the last half hour with 100 g rusk, 75 g sugar and 50 g melted butter. The juices are reduced with brown sauce. Served

Erken's whole roasted suckling pig (1914): the pig is soaked overnight in salted, vinegared water, rubbed with salt and white pepper, placed on its knees in a roasting pan with boiling water, covered with pats of butter and greased paper and roasted 3–4 hours while brushed with cooking oil for crisp crackling. Sauce of browned pan drippings with red wine and mustard; served with roast potatoes, garnish apples, prunes, chestnuts and sauerkraut.

Erken's boiled smoked ham in aspic (1914): a 5–6 kg ham is soaked overnight, gently boiled about 4 hours, cooled in the stock, the rind removed, and the ham glazed with meat aspic and decorated with aspic shapes and stuffed olives. A paper frill around the bone. Served cold with Madeira sauce. If the bone is to come out, the ham is taken up warm, the bone removed, and the ham pressed in a cloth.

Prague Ham I from Erken's Stor kokebok 1914: a lightly smoked ham of 5–6 kg is soaked for a full day, encased in a dough of 1 kg rye flour and water, and baked 3 hours in a hot oven rind-side up without opening the oven door; the dough is removed at once and the ham is served with sauerkraut and fried potatoes.

Erken's roast ribbe from 1914: 3 kg pork belly is cracked at the bones, soaked for an hour, rubbed with salt and pepper, roasted rind-side up over 2 dl boiling water in a hot oven about 2 hours; sauce as for baked ham.

Erken's method (1914) for salting, smoking and boiling a pig's head: soaking one day, 3–4 weeks in ham brine, drying, about 3 hours smoking, 12 hours soaking and 2–2½ hours boiling in a meat cloth. Served cold, garnished with stirred butter and parsley.

Erken's festive ham with truffles: the ham is seasoned with salt, sugar, pepper and ginger, poached in white wine and sherry in a tightly sealed pot at 85 °C for 4 hours, cooled in the stock, larded with truffle strips, brushed with egg white, mustard and sugar, breaded with rusk and gratinéed brown in the oven. Served with vegetables and truffle sauce from the juices.

Erken's roast pork leg (1914): a 4–5 kg pork leg is soaked, the rind is scored, rubbed with salt and pepper and roasted about 3 hours with boiling water in the pan. Sauce of browned butter, flour, mustard, pan juices and red wine. Served with red cabbage, pickles and pickled gherkins.

Erken's stuffed suckling pig (1914): the pig is cleaned, rubbed inside with salt and pepper, and stuffed with rusk fried in butter mixed with cooked apples, prunes, and beaten egg. The belly is sewn shut, the pig is placed on its knees in a roasting pan with boiling bouillon and roasted about 2 hours at even heat while brushed with oil.

Fried pork: lightly salted pork slices with scored rind, fried slowly until golden brown in a pan; very salty pork is soaked for 1 hour. Served with brown beans, peas, and mashed potatoes.

A short recipe for pork steak: sliced pork fried like an ordinary steak in butter or lard, with onion, salt, and pepper.

Pork tenderloin larded with fatback, marinated overnight in red wine with onion, parsley, and celery greens, browned and steamed tender, served with a brown cream sauce, fried tomatoes, pea purée, and fruit jelly.

Erken's pork tenderloin with parsley (1914): tenderloin slit lengthwise, filled with parsley, tied up, browned in butter, and braised about 30 min in water, sour cream, and stock; the stock is reduced into a sauce.

Erken's pork loin à la Florentine from Stor kokebok (1914): 2 kg boneless pork loin marinated for two days in red wine, vinegar, cloves, lemon, and salt, then cooked slowly about 1 1/2 hours with onion, carrot, and meat stock. The stock is reduced or thickened with potato starch into a sauce. Served sliced with Brussels sprouts and potato pu

Pork loin with cabbage: cured, smoked pork loin boiled half-tender, cabbage blanched and browned in butter, everything layered with flour and cooked 1–1.5 hours.

Erken's pork loin roasted in the oven with stock and finished with half-boiled Brussels sprouts in the pan juices, served in the same dish.

Erken's recipe for smoked, boiled pork loin: cured for 1 week, soaked, cold-smoked at 37–38 °C for 8 hours, and simmered 2–2.5 hours. Served with red cabbage.

Cured pork loin the English way: 1.5 kg pork loin rubbed with 6 tbsp salt, 2 tbsp saltpeter, and 2 tsp sugar, left 8 days in its own brine with daily turning, brought to a boil in 3 l water and boiled 15 minutes at 100 °C, then gently poached at 85 °C for about 2 hours. Served sliced with creamed swede, potato purée, and

Pork chops fried simply in a hot pan or breaded in egg and rusk crumbs and fried in browned butter, ideally with sour cream in the pan juices.

Erken's pork chops à la Dystingbo from 1914: half-fried chops are laid over thin apple slices in a baking dish, dotted with butter and moistened with meat stock, then finished in the oven until everything is tender. Served with fried potatoes.

Breaded pork chops marinated in lemon and fried in butter, served with slow-baked red cabbage with vinegar and apples plus a sauce made from meat stock.

Pork chops marinated for 1 hour in oil, vinegar, salt, pepper and sage, then grilled or fried in butter about 20 minutes, arranged in a ring with Robert sauce around and served with sauerkraut. From Erken's Stor kokebok 1914.

Breaded pork chops from Erken's Stor kokebok (1914), turned in rusk and grated cheese, fried in butter about 20 minutes, arranged in a ring around a ragout of cooked macaroni, cheese, tongue, ham, mushroom and truffle warmed in tomato purée and Madeira.

Erken's stuffed pork chops (1914): a pocket is cut into the chop and filled with raw apple slices and cooked prune strips, sewn shut, seasoned and fried in butter for 15–20 minutes. The pan juices are reduced with water or stock. Served with sauerkraut, prunes, tomatoes or homemade apple sauce made from apples, sugar and water.

Classic syltelabber (brined pig's trotters): 4 pig's trotters are soaked for a day, scalded and scraped, boiled tender in 4 l water with 60 g salt and a pinch of baking soda, cooled, split lengthwise and placed in brine. Served cold with vinegar, pepper and beets, or hot breaded in egg and rusk with fried potatoes and apple sauce.

Erken's pork tenderloin from 1914: pork tenderloin is cleaned, browned in butter, breaded with egg and rusk, finished with meat stock and served with Spanish sauce or mustard sauce.

Pig's ears (oreilles de porc): 2 ears are soaked 6 hours and boiled 1½ hours in stock with onion, carrot and bouquet garni. Filled with a forcemeat of rusk, finely chopped veal, kidney suet, parsley, anchovy butter, salt, pepper and egg, wrapped in pork slices, sprinkled with breadcrumbs, browned in butter and baked ½ hour in the oven. The brown sauce is poured over at serving.

Pork shank is tied in a cloth so the skin holds, gently simmered about 2 hours in water, and served with boiling tomato or Madeira sauce and butter-braised beans.

A short instruction: boiled pig's tongue is prepared like veal or sheep's tongue, but because the meat is fattier and finer it should be served with a spiced sauce, preferably sauce Robert.