Butchering & cured meats

13 recipes

• Blodklubb (Norwegian blood dumplings)

  Historic recipe for blodklubb from "Kogebog for skole og hjem" (1900) by Schønberg Erken and Caroline Steen. Traditional slaughter fare. Verbatim and modernized version.

• Blood Sausage

  Historic recipe for blood sausage with grains and raisins from "Kogebog for skole og hjem" (1900) by Schønberg Erken and Caroline Steen. Verbatim and modernized version.

• Blood Pudding

  Historic recipe for sweet blood pudding with raisins from "Kogebog for skole og hjem" (1900) by Schønberg Erken and Caroline Steen. Verbatim and modernized version.

• Fresh Boiled Tongue with Cucumber Sauce

  Historic recipe for fresh boiled ox tongue in a light cucumber sauce from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900). Verbatim source and modernized version.

• Rendering fat (rendering lard)

  Historic basic technique for rendering lard from raw fat from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900). Verbatim source and modernized method.

• Hakkepudding (barley pudding with meat)

  Historic hakkepudding of barley, cooked meat and meat stock from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900). Verbatim source and modernized recipe.

• Persesylte (pressed head brawn)

  Historic recipe for pressed pig's-head brawn from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900). Verbatim source and modernized method.

• Salting boiled meat

  Historic method for salting and keeping boiled meat from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900). Verbatim source and modernized version.

• Brine for meat and ham

  Historic brine for meat and ham from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900). Verbatim source, modernized recipe and a food-safety note on saltpeter.

• Caramel coloring (browning for gravy)

  Historic recipe for homemade caramel coloring for brown gravy from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900). Verbatim source and modernized explanation.

• Sugar-cured ham

  Historic sugar-cured ham from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900). Verbatim source, modernized recipe and a food-safety note on saltpeter.

• Pickled Pig's Trotters

  Historic recipe for boiled and pickled pig's trotters from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900). Verbatim source and modernized version.

• Pickling Brine (salt brine for brawn)

  Historic basic recipe for salt brine for brawn from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900): 2 liters of salt to 9 liters of water.