Butchering

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 rubbed with sugar and salt and cured cold. Served with a sauce of mustard, vinegar and oil.

Lårtunge of beef after Erken (1914): rubbed with salt and saltpeter, kept 2–3 weeks in brine and boiled 2–3 hours until tender.

Erken's 1914 recipe for homemade lye of hardwood ash and slaked lime, used to turn stockfish into lutefisk: 2–3 days in lye, then freshening in cold water.

Erken's salted, pressed beef brisket (1914): rubbed with salt and pepper, 3 weeks in brine, boiled 2–3 hours and pressed for a day. Dry-curing alternative.

Minced sausage from Erken (1914): boiled meat, lung, heart chopped, mixed with barley, flour and spices, filled into casings, cooked in salted water.

Erken's basic forcemeat (1914) for pudding, balls and sausages: beef ground with cream or suet, potato starch and salt. Pudding forcemeat is looser.

Erken's meat sausages from 1914: beef ground with spices, potato starch, pork and pork cubes, stuffed into casings, salted, smoked 1–2 hours and boiled.

Liver sausage from Erken (1914): liver, pork and veal ground with spices and potato flour, pork cubes worked in, and gently boiled. Anchovy variant.

Erken's basic medister farce from Big Cookbook (1914): ground pork thinned with milk, potato starch and pork fat, stuffed into casings and gently poached.

Erken's second medister farce (1914): pork, pork fat and veal ground, thinned with milk, bound with potato starch, stuffed into casings and poached.

Blood bread of blood, rye flour and yeast, baked in a tin, sliced and dried for storage. From Erken's Stor kokebok (1949).

Blood bread pudding from Erken's Big Cookbook (1949): ground blood bread soaked in milk with egg, butter and groats, plus a variant with blood and raisins.

Mince of boiled offal ground with potato flour and onion, seasoned with pepper and ginger and used for patties or sausages. From Erken's Stor kokebok (1949).

Canning cooked or roasted meat in jars and tins with boiling stock and melted fat. A historical method from Erken's Big Cookbook (1949).

Lutefisk from dried cod laid in a lye of caustic soda and water, then soaked for several days. From Erken's Stor kokebok (1949).

Keeping meat for a few days in sour milk, or longer in a brine of vinegar, small beer, bay, onion and pepper. From Erken's Big Cookbook (1949).

Bogrull from Erken's butchering chapter: boned pork shoulder rubbed with salt, sugar and saltpeter, brined 6 weeks, rolled tight, smoked. Boil like ham.

Erken's kalverull (1914): veal shoulder and pork layered with spices and onion, sewn, brined, cooked in a cloth and pressed – made like beef roll.

Erken's okserull from 1914: beef flank layered with shoulder meat and pork, seasoned, brined, boiled in a cloth and pressed for a day. Stock for soup.

Cervelat sausage from Erken (1914): pork and beef ground, seasoned with salt, saltpeter, pepper, filled into casings, dried, cold-smoked and cured.

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: rubbed with sugar, saltpeter and salt, brined for a week, hung, smoked and cured for about 4 months.

Blodklubb from Erken (1914): blood, suet, spices and rye flour kneaded into large dumplings, simmered in salted water and served hot with butter or sugar.

Blood pancakes from Erken (1914): blood stirred into rye and wheat flour with sugar, pepper and ginger; fried as thin cakes and served with sugar or jam.

Blood sausage from Erken (1914): barley with blood, rye rusks, suet, raisins and spices, filled into casings, pre-boiled and simmered. Served with butter.

Blood sausages II from Erken (1914): blood over barley and rye flour, mixed with raisins, pork fat and spices, filled into casings, cooked slowly.

Erken's blood pudding (1914): blood, rye rusks, kidney suet, raisins, syrup, spices cooked in a water bath in the oven for 2 hours. Served with butter.

Erken's recipe (1914) for soft soap boiled from hardwood-ash lye and scrap fat from the slaughtering; boiled and stirred cold in a wooden tub.

Erken's soap recipe III from 1914: rough tallow boiled 1 hour with lye and water, poured out and cut into squares, or whipped out as soft soap.

Bar soap I from Erken (1914): a lye of soda and slaked lime boiled about 3 hours with tallow, marbled with laundry blue, cut in bars.

Bar soap II from Erken (1914): a large two-stage soap boiling of scrap fat with a lye of soda and lime, salted out with coarse salt and cut into bars.

A short instruction from Erken (1914): kidney suet cleaned of membranes and glands, dried whole or finely chopped, and stored in cloth bags.

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 (1914) renders horse fat and pork fat: soaked, rendered separately, then together with a little chopped apple or celery, and strained.

Erken's method (1914) for rendering trimmed fat: soaked and chopped, boiled with water until it evaporates, strained into molds and stored cool.

Benløse fugler II from Erken (1914): pounded beef slices filled with forcemeat, rolled, browned and cooked in stock; served with a brown thickened sauce.

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

Offal patties from Erken (1914): heart and lungs ground with meat, fat, potatoes and onion, seasoned, shaped, floured and fried; 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.