Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 253) → Modernised~78% of the text changedremovedadded
1/4 1 stk kalvelever 21/2 del. rødvin 1/4 løk pepper (ca. 1 spiseskje knuste enebær kg, utvannet). 2,5 dl rødvin. 4 del. pottøl dl mørkt øl (potøl/bayer). 1 stk løk (finhakket). 1 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 norexekstrakt Den dl fløte. maggikrydder (etter smak). salt (etter smak). Legg den utvannede lever legges leveren i et litt dypt fat og overhelles hell over rødvin, øl, den finhakkede finhakket løk, pepper, enebær; marinaden pepper og knuste einebær. Marinaden bør dekke leveren. Står til næste dag; leveren.. La leveren vendes ofte. Tas 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; påhelles g smør.. Hell på litt av marinaden og småtrekker la leveren småtrekke under lokk i 2 timer. Resten timer.. Brun resten av smøret og melet brunes, spes med melet, spe med fløten og marinaden til en passe jevn saus, krydret saus. Krydre med ekstrakten efter smak. Serveres maggikrydder og salt etter smak.. Server leveren i skiver med sausen og varm potetsalat. Kan også spekkes med fleskestrimler og tillages aldeles som bankekjøtt.

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.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!