Pork

Stuffed pork loin from Erken's Big Cookbook (1914): boned loin filled with prunes and apple, roasted, with mustard sauce and Brussels sprouts.

Glazed Bayonne ham from Erken's Big Cookbook (1914): sugar-cured ham roasted 3–4 hours with red wine and broth, glazed with rusk crumbs and sugar.

Whole roasted suckling pig from Erken's Big Cookbook (1914): pig soaked and roasted 3–4 hours for crisp crackling, with red wine sauce and prunes.

Boiled smoked ham in aspic (jambon à la gelée) from Erken's Big Cookbook (1914): ham glazed with meat aspic and decorated, served cold with Madeira sauce.

Prague ham I from Erken's Big Cookbook (1914): lightly smoked ham encased in rye dough and baked 3 hours, served with sauerkraut and fried potatoes.

Roast pork belly (ribbe) from Erken's Big Cookbook (1914): 3 kg belly rubbed with salt and pepper, roasted 2 hours in a hot oven, sauce as for ham.

Boiled smoked pig's head from Erken's Big Cookbook (1914): head salted, smoked and boiled in a cloth, served cold with butter and parsley.

Ham with truffles from Erken's Big Cookbook (1914): festive ham poached in wine, larded with truffle, gratinéed, with truffle sauce.

Roast pork leg from Erken's Big Cookbook (1914): leg with scored rind roasted 3 hours, red wine pan sauce, red cabbage and pickles.

Stuffed suckling pig from Erken's Big Cookbook (1914): pig filled with rusk, apples and prunes, sewn shut and roasted about 2 hours in a pan of bouillon.

Fried pork from Erken's Big Cookbook (1914): salted pork slices with scored rind fried slowly golden, with brown beans and potato purée.

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

Pork tenderloin with parsley from Erken's Big Cookbook (1914): larded and marinated in red wine, steamed tender, with cream sauce and pea purée.

Pork tenderloin with parsley from Erken's Big Cookbook (1914): filled with parsley, browned and braised in sour cream and stock for the sauce.

Pork loin à la Florentine from Erken's Big Cookbook (1914): boneless loin marinated in red wine and cooked slowly, sliced, with Brussels sprouts.

Pork loin with cabbage from Erken's Big Cookbook (1914): smoked loin boiled half-tender, layered with browned cabbage, 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 (côte de cochon à l'anglaise) from Erken's Big Cookbook (1914): loin salted 8 days and poached, served with creamed swede and potato purée.

Pork and veal marinated overnight, laid in puff pastry and baked for about 3/4 to 1 hour. Served with tomato or brown sauce. From Erken's Stor kokebok (1949).

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.

Pork chops à la Dystingbo from Erken's Big Cookbook (1914): half-fried chops finished in the oven over apple slices, 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 with Robert sauce from Erken's Big Cookbook (1914): chops marinated in oil and vinegar, fried, with Robert sauce and sauerkraut.

Pork chops with tomato sauce from Erken's Big Cookbook (1914): breaded chops around a macaroni ragout with cheese, ham and truffle.

Stuffed pork chops from Erken's Big Cookbook (1914): chops with an apple and prune pocket, fried in butter, with sauerkraut or apple sauce.

Syltelabber (pig's trotters) from Erken's Big Cookbook (1914): trotters boiled tender and brined, cold with vinegar and beets or breaded and fried.

Pork tenderloin from Erken's Big Cookbook (1914): browned, breaded in egg and rusk, finished with stock, Spanish or mustard sauce.

Pig's ears (oreilles de porc) from Erken's Big Cookbook (1914): ears boiled, stuffed with veal forcemeat, wrapped in pork, baked, with brown sauce.

Pork shank from Erken's Big Cookbook (1914): shank tied in a cloth, simmered 2 hours, with tomato or Madeira sauce and beans.

Pig's tongue from Erken's Big Cookbook (1914): prepared like veal or sheep's tongue, with a spiced sauce, preferably Robert.