Slakting

Pork Brine I: 10 l water, 4 kg salt and 50 g saltpeter are boiled, skimmed and cooled before the pork is placed in it.

Pork Brine II without saltpeter: 10 l water and 4 kg salt are boiled, skimmed and cooled before the pork is placed in it.

Erken's gravlaks from 1914: a center cut of salmon or trout is filleted, rubbed with sugar (and saltpeter), sprinkled with salt, pressed together, and cured cold. Served with a sauce of sugar, wine vinegar, olive oil, French mustard, and white pepper.

Lårtunge of beef is rubbed with salt and saltpeter, left for 1 day, then 2–3 weeks in brine, and boiled 2–3 hours in boiling water until tender. Meat that has been salted a long time is soaked and put on to boil in cold water.

Erken's 1914 recipe for homemade lye of sifted hardwood ash and slaked lime boiled in water, used to treat soaked stockfish (skrei) into lutefisk: 8 days of soaking, 2–3 days in cold lye, then 1–4 days of freshening in cold water.

Erken's method for salted, pressed beef brisket: rubbing with salt and pepper, 3 weeks in brine, boiling 2–3 hours, boning and pressing for 1 day. Alternative dry-curing with salt, sugar, pepper and saltpeter for 14 days, then light smoking.

Minced sausage from Erken 1914: boiled meat, head meat, lung, heart and diaphragm are finely chopped and mixed with barley soaked in meat stock, flour and spices; filled half-full into casings and cooked slowly in salted water about 1 hour.

Erken's basic forcemeat: 1 kg beef, 1 liter cream (or half milk plus 200 g suet), 1 tbsp potato starch and 1 tbsp salt. The meat is scraped or ground 6 times with salt, the suet is added and ground 3 more times; the potato starch is worked in for 20 minutes before slow thinning spoon by spoon. Forcemeat for pudding is looser

Erken's meat sausages from 1914: beef ground 10 times with spices, potato starch and water, with ground pork and pork cubes, stuffed into casings, rubbed with salt and saltpeter, hung for one day, smoked 1–2 hours and boiled.

Liver sausage from Erken 1914: liver, pork, and veal ground many times with salt, seasoned with pepper and potato flour, pork cubes worked in, stuffed firmly into casing and gently boiled 30–45 minutes, cooled in cold water. A variant adds egg, anchovy, ginger, and nutmeg.

Erken's basic recipe for medister farce from Stor kokebok (1914): 1 kg medium-fat pork is ground 6 times, worked with 1½ tbsp salt and 1 tsp pepper, thinned with about 5 dl milk/stock little by little, and finally 50 g potato starch and separately ground pork fat are mixed in. The farce is stuffed into narrow casings and gently poached

Erken's second medister farce (Stor kokebok 1914): ½ kg pork, ½ kg pork fat, and 350 g veal are ground, worked with 1½ tbsp salt, 1½ tsp pepper, and mace, thinned with 6–7 dl milk or stock, and bound with 3 tbsp potato starch. Made like the previous recipe; stuffed into narrow casings and gently poached 15–20 min, o

Bogrull from Erken's butchering chapter: a boned pork shoulder is rubbed with 3 tbsp salt, 1 tbsp sugar and 1 tsp saltpeter, cured 24 hours, then 6 weeks in ham brine, hung 24 hours, rolled tight with the rind side out and tied with twine, hung a couple of days and smoked/cured as desired. Can be boiled and used like ham.

Erken's kalverull (1914): 1 kg veal shoulder and 1/2 kg pork are layered with salt, pepper, ginger, a little saltpeter and 4 chopped onions, the roll is sewn, lies in brine, cooked in a cloth and pressed for a day – the same method as beef roll. Tripe roll is made with half veal, half tripe.

Erken's okserull from 1914: beef flank is layered with shoulder meat and strips of pork, seasoned with salt, sugar, onion, saltpeter, pepper and ginger, sewn shut, cured 8–14 days in brine, boiled 2–2.5 hours in a cloth and pressed for a day. The stock is used for soup.

Cervelat sausage from Erken 1914: 1 kg lean pork, 200 g fatty pork, 600 g beef, and 200 g fat pork are ground 4 times, kneaded with 75 g salt, saltpeter, sugar, and white pepper, stuffed into straight casings, dried 2 days, cold-smoked 8 days, and cured for 6 weeks.

A simple 1914 method for curing game meat: the leg sits 4 weeks in a sugar brine, is dried for a few days, smoked, and hung to cure.

Erken's 1914 method for curing a leg of lamb: the leg is rubbed with sugar, saltpeter, salt, and water, sits one week, then 8 days in ordinary salt brine, hangs 6 days, is smoked, and cures for about 4 months.

Blodklubb from Erken 1914: blood, water, chopped suet, spices and rye flour kneaded into a dough, shaped into large dumplings with kidney suet in the middle and simmered half an hour in salted water. Served hot with butter or fat and sugar.

Blood pancakes from Erken 1914: 1 l blood is stirred little by little into 150 g rye and wheat flour with sugar, salt, pepper, ginger and 75 g melted fat; fried as thin cakes in a pan and served with sugar or jam.

Blood sausage from Erken 1914: soaked cracked barley is mixed with 1 l blood, crushed rye rusks, 150 g kidney suet, raisins and spices, filled into casings only 2/3 full, pre-boiled 5 min, pricked and simmered 20 min. Served with melted butter.

Blood Sausages II from Erken's Stor kokebok (1914): blood strained over barley grits and rye flour left to swell overnight, mixed with sugar, raisins, diced pork fat and spices, filled half-full into casings and cooked at low heat.

Erken's blood pudding (1914) for 8: 1 l blood, 7 crushed rye rusks, 200 g chopped kidney suet, raisins, sugar, syrup, and spices cooked in a greased mold in a water bath in the oven for 2 hours, or baked for 1 hour. Served with melted butter.

Erken's recipe for soft soap boiled from lye of hardwood ash and 5 kg scrap fat from the slaughtering; the lye is boiled 1 hour, strained, and boiled 2 hours with the fat before being stirred cold in a wooden tub.

Erken's soap recipe III from 1914: 1 kg rough tallow is boiled 1 hour with 1 bottle of lye and 2 liters of water while stirring constantly, poured into flat vessels, cut into square pieces when cold, or whipped out as soft soap.

Bar Soap I: a lye is made from 2 kg soda and 2 kg slaked lime with 10 l boiling water, clarified, and boiled about 3 hours with 2 kg tallow. It can be marbled with laundry blue before being poured out and cut into bars.

Bar Soap II: a large two-stage soap boiling of 5 kg scrap fat with a lye of 4 kg soda and lime in 56 l water. Boiled 4 hours, salted out with 3 l coarse salt, left overnight, then boiled 1 hour with the rest of the lye before it sets in flat vessels and is cut into bars.

A short instruction: kidney suet is cleaned of membranes and glands, hung up to dry or finely chopped and dried, and stored in cloth bags (originally packed down in the flour supply).

Plukkister (pork fat) is rendered like plukkfett, bottled slightly cooled in warm bottles that are corked well, and warmed in a water bath before use.

Erken renders horse fat and pork fat: the fat is soaked (horse fat in vinegar water, 1 part vinegar to 1 l water), rendered separately in plenty of water (the horse fat in milk and water), then rendered together with a little chopped apple or celery and strained.

Erken's method for rendering trimmed fat: soak and chop the fat, boil 2 parts fat with 1 part water covered for 1 hour, skim, continue boiling uncovered until the water has evaporated, strain through cloth into molds, and store the set fat in a cool place.

Benløse fugler: thin, pounded slices of beef filled with meat forcemeat, spices (salt, pepper, ginger, cloves), and marrow or pork, rolled and tied, dredged and browned, then cooked 45–60 minutes in stock and served with a brown thickened sauce. For 1 kg of meat you use 500 g forcemeat and 200 g marrow.

A brief instruction from Erken 1914 for udder: soaked out, salted in brine for 2–3 weeks, boiled and pressed for sandwich meat, or boiled, sliced, breaded, and fried.

Meat patties of soaked heart and lungs ground with meat, fat, raw potatoes, potato starch and onion, seasoned with pepper, ginger and salt, shaped into round patties, floured and fried, served with brown sauce.

Lung hash (lungemos) of 1 liter finely chopped boiled pluck simmered 20 minutes with 50 g butter, 1/2 l stock and onion, seasoned with pepper, ginger and salt.