Meat

36 recipes

• Bavarian aubin

  Bavarian aubin from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Creamed sweetbread and mushroom

  Creamed sweetbread and mushroom from Erken's «Levningers anvendelse» (1905) — leftovers into new dishes.

• Mock meat pudding

  Mock meat pudding from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Mock lung hash

  Mock lung hash from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Suitor's cakes

  Suitor's cakes (frierkaker) from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Breakfast salad

  Breakfast salad from Henriette Schønberg Erken's «Levningers anvendelse» (1905) — leftovers into new dishes; on preserving.

• Hachis

  Hachis from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Chicken Gratin

  Chicken gratin from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Chicken Cutlets

  Chicken cutlets from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Meat ragout I

  Meat ragout I from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Meat ragout II

  Meat ragout II from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Chicken in Mayonnaise

  Chicken in mayonnaise from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Chicken Timbale II

  Chicken timbale II from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Chicken Timbales I

  Chicken timbales I from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Lamb gratin with cabbage

  Lamb gratin with cabbage from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Lamb in tomato sauce

  Lamb in tomato sauce from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Beef leftovers with mustard

  Beef leftovers with mustard from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Omelette with pork

  Omelette with pork from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Ragout filling for croustades

  Ragout filling for croustades from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Beef ragout

  Beef ragout from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Pork ragout

  Pork ragout from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Beef leftovers with vegetables

  Beef leftovers with vegetables from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Ruskomsnusk (Bubble and Squeak)

  Ruskomsnusk from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Salad of calf's brain or sweetbread

  Salad of calf's brain or sweetbread from Erken's «Levningers anvendelse» (1905) — leftovers into new dishes.

• Sauce for Timbales

  Sauce for timbales from Henriette Schønberg Erken's "Use of Leftovers" (1905) – how scraps become new dishes, and food is preserved and canned.

• Ham Patties

  Ham patties from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Ham Omelette

  Ham omelette from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Ham Omelette with Macaroni

  Ham omelette with macaroni from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Ham Omelette with Potatoes

  Ham omelette with potatoes from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Fried cakes from meat leftovers

  Fried cakes from meat leftovers from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Stewed lamb with macaroni

  Stewed lamb with macaroni from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Creamed ham with vegetables

  Creamed ham with vegetables from Erken's «Levningers anvendelse» (1905) — leftovers into new dishes; on preserving.

• Creamed Ham with Macaroni

  Creamed ham with macaroni from Henriette Schønberg Erken's "Levningers anvendelse" (1905) – how leftovers become new dishes, and how food is preserved and canned.

• Pork in mustard sauce

  Pork in mustard sauce from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Game hash

  Game hash from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.

• Game with poached eggs

  Game with poached eggs from Erken's 'Levningers anvendelse' (1905): leftovers reworked into new dishes, food preserved and canned.