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H. Schønberg ErkenArkivet
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Meat dishes

2 recipes · Butchering

2 meat dishes recipes from the “Big Cookbook,” in the butchering category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Benløse fugler (Norwegian beef roulades) II

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

  • Cow's Udder

    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.