Butchering

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).

Ready-made food such as meatballs and sausages kept in jars under stock and a layer of lard and tallow. From Erken's Big Cookbook (1949).

Swiss sausages of minced beef and pork fat with ginger and potato flour, stuffed in casing, salted, hung, smoked and boiled. From Erken's Stor kokebok (1949).

Haunch of game left in sugar brine for four weeks, dried, smoked and hung to cure. From Erken's Stor kokebok (1949).

Dry salting I: meat and pork rubbed with salt and saltpetre and packed tightly in a tub between layers of salt, brine ladled over. From Erken (1949).