Kjøttrett

Erken's steam-cooked cutlet for invalids: a pounded, lightly salted veal or lamb cutlet is steamed between two plates or in a covered bowl in a water bath for 20–30 minutes.

Steam-cooked chicken breast as invalid food: the breast is skinned, cut from the bone, pounded lightly, salted, and steam-cooked between two plates over boiling water or in a water bath for 1/2–3/4 hour.

Erken's fricassee of boiled hen or rabbit as invalid food: the meat is simmered tender, cut up and set in a pale sauce of butter, flour and chicken broth thickened with egg yolk and lemon juice.

Poultry cutlets or poultry pudding for the sick: 75 g poultry meat and 50 g pork are scraped and pounded with 15 g butter, thinned with egg yolk and 1 dl cream with soaked rusk, salted, and stiffly beaten egg white folded in. Cooked in a buttered mold in a water bath about ¾ hour, or fried as cutlets with a sauce of ½ tsp flour and ½ dl broth.

Sweetbread as invalid food: soaked sweetbread is scalded, cleaned of membranes, simmered in salted water until tender, cooled in the stock, sliced, and warmed in a sauce of 35 g butter, 10 g flour, and 1 dl stock, seasoned with 1 tsp lemon juice. It can also be breaded and browned.

Scraped beef for the sick: 100 g boneless beef is scraped with a knife, formed into two small patties, salted (¼ tsp), and quickly pan-fried. One serving.

Scraped beef with egg for the sick: 75 g boneless beef is scraped, mixed with 1 egg yolk and ¼ tsp salt, formed into patties, and quickly fried in butter. One serving.

Half a chicken, young hen, or rabbit is dipped in melted butter and fried in a cast-iron pot about 45 minutes until tender and light golden brown – simple invalid food from Erken.