Meat
71 recipes
Roast duck from Erken and Steen's «Kogebog for skole og hjem» (1900): roasted like goose, but unstuffed. Original and modernised, with red wine sauce.
Aubin from Kogebog for skole og hjem (1900): a frugal meat mould of butter roux, egg and finely chopped meat leftovers, baked in the oven.
Aubin from Erken & Steen's cookbook (1900): sliced meat in a sherry sauce under a lid of mashed potato, gratinated in the oven. A Norwegian cottage pie.
Historic bankekjøtt from Erken & Caroline Steen's cookbook (1900): pounded beef slices braised tender in a brown onion sauce with bay leaf and peppercorns.
Beef à la mode from «Kogebog for skole og hjem» (1900): beef larded with spiced pork fat, browned and simmered, with a sweet-and-sour brown sauce.
Historic benløse fugler from Erken & Caroline Steen's cookbook (1900): minced beef filled with marrow and spices, rolled and braised in a sherry sauce.
Steak from Erken & Steen's cookbook (1900): finger-thick slices fried quickly over high heat, topped with lightly browned onion in butter.
Beef à la Dreux from Erken & Steen's cookbook (1900): pounded, pressed tenderloin browned quickly, served in a slowly steeped onion and pan-juice sauce.
Beaf à la labskaus from «Kogebog for skole og hjem» (1900): diced meat and potatoes browned separately with onion and simmered tender, covered.
Venison steaks from Erken and Steen's «Kogebog for skole og hjem» (1900): game steaks laid in melted butter before frying, with maître d'hôtel butter.
Historical beef patties from Erken & Caroline Steen's cookbook (1900): beef and veal with suet, made light with stiffly whipped egg whites, fried in butter.
Historic chateaubriand from Erken & Caroline Steen's cookbook (1900): finger-thick fillet slices fried or grilled, served with a parsley-rolled butter ball.
English roast beef from «Kogebog for skole og hjem» (1900): tenderloin roasted in a hot oven and served simply with only the skimmed pan juices, as roast beef.
Forloren skildpadde from Erken & Caroline Steen's cookbook (1900): calf's head in a brown Madeira and cognac sauce with cayenne, meatballs and hard-boiled eggs.
Får i kål from Erken & Steen's cookbook (1900): pre-boiled mutton layered with cabbage and peppercorns in a light sauce, cooked tender for 2 hours.
Historic recipe for mutton boiled tender and served in a mild curry sauce with carrot and parsley root. From Erken & Caroline Steen's cookbook of 1900.
Historic recipe for mutton fricassee: boiled mutton and vegetables in a white sauce, made like veal fricassee. From Erken & Caroline Steen's 1900 cookbook.
Historic recipe for mutton cutlets, prepared like veal cutlets. Fatty cutlets can be fried without butter. From Erken & Caroline Steen's 1900 cookbook.
Mutton ragout: browned mutton cooked tender with turnip, parsley root, celeriac and potatoes, thickened at the end. From Erken's 1900 cookbook.
Roast mutton from Erken & Steen's cookbook (1900): leg of mutton larded with parsley and oven-roasted, served with a brown pan-juice sauce.
Historic recipe for fårikål: mutton and cabbage layered with whole peppercorns and salt, boiled tender in water. From Erken & Caroline Steen's cookbook of 1900.
Farceret tunge from «Kogebog for skole og hjem» (1900): boiled ox tongue layered with forcemeat and roasted whole in the oven. Served with a sharp brown sauce.
Fleskekager from «Kogebog for skole og hjem» (1900): beef and pork minced with seasoning and milk, shaped into patties and fried in browned butter.
Forlorne kalvekyllinger from «Kogebog for skole og hjem» (1900): veal slices filled with parsley butter, rolled, browned and braised in cream.
Roast fowl from Erken and Steen's «Kogebog for skole og hjem» (1900): ptarmigan or larger fowl larded with pork, browned in butter, basted with sour cream.
Roast goose from Erken and Steen's «Kogebog for skole og hjem» (1900): goose filled with apples and prunes, roasted, with a mustard and red wine sauce.
Norwegian goulash from «Kogebog for skole og hjem» (1900): beef and pork browned with onion, paprika and tomato purée, simmered in red wine.
Hachis from «Kogebog for skole og hjem» (1900): finely chopped boiled meat warmed in a brown onion sauce with sherry and cayenne.
Hamburger steak from Erken & Steen's cookbook (1900): beef slices in browned butter with pickled cucumber, capers, redcurrant and poached egg.
Hare ragout («Hareargout») from Erken and Steen's «Kogebog for skole og hjem» (1900): hare slow-cooked in red wine and stock with pork and onion.
Roast hare from Erken and Steen's «Kogebog for skole og hjem» (1900): hare larded with pork, browned in butter and oven-roasted with cream and stock.
Saddle of venison from Erken and Steen's «Kogebog for skole og hjem» (1900): larded saddle roasted in buttered paper, with sour cream sauce and jelly.
Venison roast from Erken and Steen's «Kogebog for skole og hjem» (1900): marinated in vinegar, larded with pork and simmered in milk, with sour cream.
Chicken fricassee from Kogebog for skole og hjem (1900): hen simmered tender in a rich sauce with cayenne and sherry, thickened with egg yolk and cream.
Roast turkey from Kogebog for skole og hjem (1900): roasted tender in the oven with butter and meat stock, with a sauce from the juices.
Kalvefricandeau from Erken & Steen's cookbook (1900): larded veal slices browned in butter and braised tender in meat stock and cream.
Veal fricassee from Erken & Steen's cookbook (1900): veal boiled tender and tossed in a butter-thickened stock sauce. Can be flavoured with curry and rice.
Veal patties from «Kogebog for skole og hjem» (1900): veal ground with medister forcemeat, ginger and mace, breaded in egg and rusk and fried in butter.
Veal with vegetables from Erken & Caroline Steen's cookbook (1900): veal cubes simmered tender in stock, combined with steamed root vegetables and potato.
Kalvekoteletter from Erken & Caroline Steen's cookbook (1900): pounded, seasoned with salt and pepper and pan-fried in browned butter until juicy and firm.
A whole calf's liver, larded, browned in butter and gently simmered in water and milk for 1–1½ hours. From Erken & Steen's cookbook (1900).
Historical recipe for calf's liver in thin slices, browned and simmered in white wine, sherry and parsley. From Erken & Caroline Steen's cookbook of 1900.
Kalvelever som biff from Erken & Caroline Steen's cookbook (1900): thin slices of liver seasoned, floured and fried in butter like a classic onion steak.
Kalvesteg from «Kogebog for skole og hjem» (1900): leg of veal roasted in milk and water, served with a brown sauce and sour cream.
Meat forcemeat from Erken & Steen's cookbook (1900): beef pounded in a mortar, thinned with cold cream and cooked as a pudding in a water bath.
Historical Norwegian meat cakes from Erken & Caroline Steen's cookbook (1900): multiply-ground beef spiced with ginger and mace, browned and simmered in stock.
Kramsfugl, roast small birds with cream sauce, from Kogebog for skole og hjem (1900). A cultural-historical reproduction; the species is protected today.
Roast chicken from Kogebog for skole og hjem (1900): filled with parsley butter and roasted juicy in butter under a lid, with a pan-juice and cream sauce.
Classic lapskaus from «Kogebog for skole og hjem» (1900): salted and fresh meat, pork and potatoes cooked in equal parts water and stock with onion.
Beef fillet from «Kogebog for skole og hjem» (1900): a pork-larded fillet browned and simmered in its own stock, with a piquant sherry and cayenne sauce.
Historical beef patties from Erken & Caroline Steen's cookbook (1900): twice-ground beef bound with potato starch, shaped into patties and fried brown.
Beef roast from «Kogebog for skole og hjem» (1900): roasted in a hot oven and served with a brown onion sauce thickened with the roasting stock.
Oksetunge med hvidvinsauce from «Kogebog for skole og hjem» (1900): boiled sliced tongue in white wine, with an egg-thickened parsley sauce.
Rolled beef roast from «Kogebog for skole og hjem» (1900): seasoned, pork-larded beef loin rolled and roasted, served with English potatoes from the pan.
Breaded breast of veal from Erken and Steen's «Kogebog for skole og hjem» (1900): pre-boiled, breaded in rusk crumbs and parsley, browned in butter.
Roast pork rib: pork belly soaked, seasoned and slow-roasted with crisp crackling, with a mustard sauce. From Erken's 1900 cookbook.
Grilled steak from Erken & Steen's cookbook (1900): slices brushed with butter, grilled over charcoal embers, served with parsley butter.
Historic recipe for roast pork ham with scored, crisp rind and a sauce of mustard, red wine and roasting juices. From Erken & Caroline Steen's 1900 cookbook.
Sprengt and from Erken and Steen's «Kogebog for skole og hjem» (1900): the duck is salted like cured goose and boiled tender. Original and modernised.
Spekket kalvekotelet from Erken & Caroline Steen's cookbook (1900): cutlets larded with fatback, browned in butter and steamed tender in port under a lid.
Historic recipe for cured (salted) goose from Kogebog for skole og hjem (1900). Rub with salt, saltpetre and sugar, let cure cold and boil tender.
Larded saddle of veal from Erken & Steen's cookbook (1900): browned in butter, oven-roasted with cream and served with a rich, butter-mounted sauce.
Lightly salted breast of mutton: rubbed with salt and sugar, cured 3 days, boiled 2 hours, served with vegetables. From Erken's 1900 cookbook.
Fried calf's liver from Erken & Steen's cookbook (1900): liver soaked in vinegar water, breaded in egg and rusk and fried light brown in browned butter.
Surstek from «Kogebog for skole og hjem» (1900): beef roast marinated in vinegar overnight, browned and simmered, with a sweet-and-sour brown sauce.
Pork steak from Erken and Steen's «Kogebog for skole og hjem» (1900): trimmed pork fried in butter or pork fat with onion. Original and modern recipe.
Pork tenderloin stuffed with parsley, fried in butter and served with a tangy sour cream sauce. From Erken & Steen's 1900 cookbook.
Pork loin bored out and stuffed with prunes and apple, roasted with a mustard and red wine sauce. From Erken & Steen's 1900 cookbook.
Pork cutlets after Erken and Steen's «Kogebog for skole og hjem» (1900): fried without butter on a very hot pan, seasoned at the end. Original and modern.
German labskaus from «Kogebog for skole og hjem» (1900): roast leftovers and gravy browned with potatoes, cooked with cabbage, carrot and celeriac.
Wienerschnitzel from Erken & Steen's cookbook (1900): breaded veal garnished with lemon, anchovy and capers, with a sauce of pan juices, stock and sherry.