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H. Schønberg ErkenArkivet
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Kjøttretter

2 recipes · Slakting

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

  • Benløse fugler (Norwegian beef roulades) II

    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.

  • Cow's Udder

    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.