Meat
71 recipes
Roast duck from Erken and Steen's «Kogebog for skole og hjem» (1900): the duck is roasted like goose, but without stuffing. Original transcription and modernised recipe with red wine sauce.
Aubin from Erken & Caroline Steen's «Kogebog for skole og hjem» (1900): a frugal meat mould of butter roux, egg and finely chopped meat leftovers, baked in the oven.
Historic leftover dish from Erken & Caroline 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.
Historic steak recipe from Erken & Caroline Steen's cookbook (1900): finger-thick slices fried quickly over high heat, topped with lightly browned onion in butter.
Historic beef à la Dreux from Erken & Caroline Steen's cookbook (1900): pounded and 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 placed in melted butter before frying, served with maître d'hôtel butter. Original and modernised.
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 & Caroline Steen's cookbook (1900): mutton pre-boiled and layered with cabbage and whole peppercorns in a light sauce, cooked tender for about 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.
Historic recipe for 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 & Caroline Steen's cookbook (1900): leg of mutton larded with parsley and oven-roasted, served with a brown pan-juice sauce. Saddle of mutton is roasted like saddle of veal.
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): thin slices of veal filled with parsley butter, rolled, browned and braised in cream under a lid.
Roast fowl from Erken and Steen's «Kogebog for skole og hjem» (1900): ptarmigan or larger fowl larded with pork, browned in butter and basted with sour cream. Original and modernised.
Roast goose from Erken and Steen's «Kogebog for skole og hjem» (1900): goose filled with apples and prunes, oven-roasted and basted, with a mustard and red wine sauce. Original and modernised.
Historic Norwegian goulash from «Kogebog for skole og hjem» (1900): beef and pork browned with onion, paprika and tomato purée, simmered tender in red wine and stock.
Hachis from «Kogebog for skole og hjem» (1900): finely chopped boiled meat warmed in a brown onion sauce with sherry, cayenne and cucumber. A classic leftover dish.
Historic recipe for hamburger steak from Erken & Caroline 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. Original and modernised.
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. Original and modernised recipe.
Saddle of venison from Erken and Steen's «Kogebog for skole og hjem» (1900): larded saddle roasted in buttered paper, with a tangy sour cream sauce and redcurrant jelly. Original and modernised recipe.
Venison roast from Erken and Steen's «Kogebog for skole og hjem» (1900): game roast marinated in vinegar, larded with pork fat and simmered in milk, with a tangy sour cream sauce. Original and modernised.
Historic 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.
Historic 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. Served with apples and vegetables.
Kalvefricandeau from Erken & Caroline Steen's cookbook (1900): larded veal slices browned in butter and braised tender in meat stock and cream. A classic French technique.
Veal fricassee from Erken & Caroline 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.
Historic recipe for a whole calf's liver, larded, browned in butter and gently simmered in water and milk for 1–1½ hours. From Erken & Caroline Steen's 1900 cookbook.
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 thickened with the roasting juices and sour cream.
Historic meat forcemeat from Erken & Caroline Steen's cookbook (1900): beef pounded in a mortar, thinned with cold cream, cooked as a pudding in a water bath and served with a brown sauce.
Historical Norwegian meat cakes from Erken & Caroline Steen's cookbook (1900): multiply-ground beef spiced with ginger and mace, browned and simmered in stock.
Historic recipe for kramsfugl (roast small birds with cream sauce) from Kogebog for skole og hjem, 1900. A cultural-historical reproduction – the species is protected today.
Historic roast chicken from Kogebog for skole og hjem (1900). Filled with parsley butter and roasted juicy in butter under a lid, with a simple 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): tenderloin or round roast cooked 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 steeped in white wine and stock, topped 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.
Grilleret (breaded) breast of veal from Erken and Steen's «Kogebog for skole og hjem» (1900): pre-boiled, breaded in rusk crumbs and parsley, browned crisp in butter. Original and modernised.
Historical recipe for roast pork rib: pork belly soaked, seasoned and slow-roasted with crisp crackling, with a mustard sauce as for ham roast. From Erken's cookbook 1900.
Historic recipe for grilled steak from Erken & Caroline 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 down like cured goose and boiled tender. Original transcription and modernised recipe.
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 & Caroline Steen's cookbook (1900): saddle of veal browned in butter, oven-roasted with cream and served with a rich, butter-mounted sauce.
Historical recipe for lightly salted breast of mutton: rubbed with salt and sugar, cured 3 days, boiled 2 hours and served with vegetables. From Erken's cookbook 1900.
Fried calf's liver from Erken & Caroline 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 transcription and modern recipe.
Historic recipe for genuine pork tenderloin stuffed with parsley, fried in butter and served with a tangy sour cream sauce. From Erken & Caroline Steen's 1900 cookbook.
Historic recipe for pork loin bored out and stuffed with prunes and apple, roasted and served with a mustard and red wine sauce. From Erken & Caroline Steen's 1900 cookbook.
Pork cutlets after Erken and Steen's «Kogebog for skole og hjem» (1900): fried without butter on a scorching-hot pan, seasoned at the end. Original transcription and modern recipe.
German labskaus from «Kogebog for skole og hjem» (1900): roast leftovers and gravy browned with potatoes and cooked with cabbage, carrot and celeriac until suitably thick.
Wienerschnitzel from Erken & Caroline Steen's cookbook (1900): breaded veal garnished with lemon, anchovy and capers, with a sauce of pan juices, stock and sherry.