How is udder prepared according to this recipe?

The udder is first soaked out, then placed in brine for 2–3 weeks. It is then boiled and pressed for use as sandwich meat on open sandwiches.

Why does the recipe take so long?

The total time of about 21 days is the salting – the udder sits in brine for 2 to 3 weeks before it is boiled and pressed.

Can udder be served as a hot dish?

Yes. According to the recipe, the boiled udder can be sliced, breaded, and fried instead of being pressed for sandwich meat.

Where does the recipe come from?

From Henriette Schønberg Erken's 'Stor kokebok' from 1914, page 650, under slaughtering and meat dishes.

Cow's Udder

Name: Cow's Udder
Prep time: 40 min
Cook time: 503 h 20 min
Total time: 504 h
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 1 pcs udder (of cow, well cleaned); water (for soaking out); 200 g salt (per liter of water for brine)

A brief instruction from Erken 1914 for udder: soaked out, salted in brine for 2–3 weeks, boiled and pressed for sandwich meat, or boiled, sliced, breaded, and fried.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 650 (falt i det fri)

Be the first to rate

About the dish

At home slaughtering, everything was used, including the cow's udder. Erken gives brief guidance: salted and boiled udder was pressed for sandwich meat, or sliced and fried. The dish has today all but disappeared from Norwegian kitchens.

How to make it

1
Soak out
Clean the udder well and place it in cold water. Change the water several times until the blood has been drawn out.
2
Salt
Place the udder in brine and let it sit for 2–3 weeks.
3
Boil
Boil the udder until tender in water.
4
Press or fry
Press the boiled udder under a weight until firm, and cut it into thin slices for sandwich meat. Alternatively, the boiled udder is cut into slices that are breaded and fried.

Changes from the original

No quantities are given in the original; the brine is specified as a common ratio (about 200 g salt per liter of water) to make the recipe usable. The language of the steps has been modernized.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 650) → 1949 (korrekturlest, s. 784)~59% av teksten endretfjernetlagt til

Jur anvendes saltet og kokt. Jur ~~utvandes~~ utvannes og ~~lægges~~ legges i saltlake 2 à å 3 uker; kokes og presses til ~~smørbrødpaalæg.~~ smørbrødpålegg. Det kan ~~ogsaa~~ også kokes, skjæres i skiver, griljeres og stekes. Marven tas ut av de knekkede ben og benyttes, noget til benløse fugler, noget til marvpudding. I siste tilfelle kan marven opbevares noen tid i sukker.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How is udder prepared according to this recipe?: The udder is first soaked out, then placed in brine for 2–3 weeks. It is then boiled and pressed for use as sandwich meat on open sandwiches.
Why does the recipe take so long?: The total time of about 21 days is the salting – the udder sits in brine for 2 to 3 weeks before it is boiled and pressed.
Can udder be served as a hot dish?: Yes. According to the recipe, the boiled udder can be sliced, breaded, and fried instead of being pressed for sandwich meat.
Where does the recipe come from?: From Henriette Schønberg Erken's 'Stor kokebok' from 1914, page 650, under slaughtering and meat dishes.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!