Meat dishes

Erken's steam-cooked cutlet for invalids (1914): a pounded, lightly salted veal or lamb cutlet steamed 20–30 minutes between two plates in a water bath.

Steam-cooked chicken breast as invalid food from Erken (1914): skinned, pounded lightly, salted and steamed between two plates over boiling water.

Erken's fricassee of boiled hen or rabbit for the sick (1914): the meat set in a pale sauce of butter, flour and broth thickened with egg yolk and lemon.

Poultry cutlets or pudding for the sick from Erken (1914): poultry and pork pounded with butter, egg and cream, then steamed in a water bath or fried.

Veal sweetbread as invalid food from Erken (1914): scalded, simmered tender, sliced and warmed in a light sauce with lemon juice. Can also be breaded.

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 (1914): boneless beef scraped, mixed with egg yolk and salt, shaped into patties and fried in butter. Single serving.

Fried rabbit, hen or chicken as simple invalid food from Erken (1914): dipped in melted butter and fried in a cast-iron pot about 45 minutes until golden.