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Calf's Liver in Marinade

Calf's liver in marinade (Erken 1914): a whole calf's liver is marinated for a day in 2.5 dl red wine, 4 dl dark beer, onion, pepper and crushed juniper berries, browned in butter and simmered 2 hours with the marinade; a sauce of butter, flour, cream and marinade seasoned with Maggi seasoning, served with warm potato salad.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 224 (falt i det fri)

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About the dish

A more festive liver dish from the liver chapter of "Stor kokebok" (1914), in which the liver is marinated for a day in red wine and beer with juniper berries before slow cooking. Served, in the taste of the time, with warm potato salad.

How to make it

  1. 1

    Marinate

    Place the soaked liver in a slightly deep dish and pour over red wine, beer, finely chopped onion, pepper and crushed juniper berries. The marinade should cover the liver.

  2. 2

    Let stand

    Let the liver stand until the next day and turn it often in the marinade.

  3. 3

    Brown

    Take up the liver, wipe it dry and brown it nicely in 70 g butter.

  4. 4

    Simmer tender

    Pour on a little of the marinade and let the liver simmer gently under a lid for 2 hours.

  5. 5

    The sauce

    Brown the rest of the butter with the flour, thin with the cream and marinade to a suitably smooth sauce. Season with Maggi seasoning and salt to taste.

  6. 6

    Serving

    Serve the liver in slices with the sauce and warm potato salad.

Changes from the original

Deciliters are kept as modern measures (2½ dl red wine, 4 dl beer, 2 dl cream). "Potøl" is modernized to dark beer/bock. Maggi seasoning is given as an optional flavoring. Amounts of salt are added to taste.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 224) → Modernised~79% of the text changedremovedadded
1 stk kalvelever 2½ del. rødvin (ca. 1 kg, utvannet). 2,5 dl rødvin. 4 del. potøl dl mørkt øl (potøl/bayer). 1 stk løk (finhakket). 1 spiseske knuste enebær pepper ss einebær (knuste). 0,5 ts pepper. 100 gr. g smør (70 g til bruning, resten til sausen). 30 gr. hvetemel g hvetemel. 2 del. fløte maggikrydderi. Den utvandede lever lægges dl fløte. maggikrydder (etter smak). salt (etter smak). Legg den utvannede leveren i et litt dypt fat og overheldes hell over rødvin, øl, den finhakkede finhakket løk, pepper, enebær; marinaden pepper og knuste einebær. Marinaden bør dække leveren. Staar til næste dag; dekke leveren.. La leveren vendes ofte. Tages op, avtørres stå til neste dag og brunes vend den ofte i marinaden.. Ta opp leveren, tørk den av og brun den pent i 70 gr. smør; paaheldes g smør.. Hell på litt av marinaden og smaatrækker la leveren småtrekke under lok lokk i 2 timer. Resten timer.. Brun resten av smørret og melet brunes, spædes smøret med melet, spe med fløten og marinaden til en passe jevn saus, krydres saus. Krydre med maggikrydderi efter smak. Serveres maggikrydder og salt etter smak.. Server leveren i skiver med sausen og varm potetessalat. potetsalat.

Note on Modernised

Deciliter er beholdt som moderne mål (2½ dl rødvin, 4 dl øl, 2 dl fløte). «Potøl» er modernisert til mørkt øl/bayer. Maggikrydderi er angitt som valgfri smakstilsetning. Mengder salt er lagt til etter smak.

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Frequently asked questions

How long must the liver lie in the marinade?
The liver is placed in the marinade of red wine, porter, finely chopped onion, pepper and crushed juniper berries and stands until the next day – that is, about one day. The marinade should cover the liver, and it should be turned often.
How long should the liver cook?
The wiped-dry liver is browned in 70 g butter, thinned with a little of the marinade and simmered gently under a lid for 2 hours.
How is the sauce made, and what is served with it?
The rest of the butter (30 g) is browned with 30 g wheat flour, thinned with 2 dl cream and marinade to a suitably thick sauce and seasoned with Maggi seasoning to taste. The dish is served with warm potato salad.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 224. It serves 6.

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