Why soak the liver in vinegar water?

The vinegar water softens the liver's strong flavour and makes it easier to peel off the membrane before frying.

How long should the liver be fried?

The original says it should be fried light brown in browned butter – only until just cooked through, so it stays tender.

Fried calf's liver

Fried calf's liver from 1900: liver soaked in vinegar water and skinned, cut into slices, salted and left to rest 1 hour, breaded in egg and rusk and fried light brown in browned butter.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 166 (falt i det fri)

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About the dish

Panert, stekt kalvelever fra Erken & Caroline Steens «Kogebog for skole og hjem» (1900). Leveren legges i eddikvann for mildere smak før den panes og stekes.

How to make it

1
Soak
Soak the liver in ½ litre cold water and 1 dl vinegar for 15 minutes. Peel off the membrane.
2
Salt and let rest
Cut the liver into slices, sprinkle with salt and let it rest like this for 1 hour. Pat the slices dry.
3
Bread and fry
Coat the slices in beaten egg and rusk, and fry them light brown in the browned butter.

Changes from the original

Mål omregnet til metrisk, spiseske→ss. Ingen priser i originalen. Egg og kavring sto uten mengde og er beholdt slik. Fremgangsmåten er uendret.

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Time machine – what changed?

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

From1900 Modernised

To1900 Modernised

Modernised → 1900 (proofread, p. 166)~85% of the text changedremovedadded

Kalvelever, stegt. 1 ~~stk kalvelever.~~ kalvelever, 1 ~~ss salt. egg (vispet, til panering). kavring (tørt brød), støtt (til panering).~~ spiseske salt, æg, kavring, 50 g gr. smør. ~~1 dl eddik (til utvanning). Legg leveren~~ Leveren lægges i ½ ~~liter kaldt vann~~ l. koldt vand og 1 ~~dl eddik i 15 minutter. Trekk av hinnen.. Skjær leveren~~ dcl. eddike ¼ time; hinden trækkes af. Leveren skjæres i skiver, ~~dryss over salt og la den ligge slik i~~ drysses med salt, ligger saaledes 1 ~~time. Tørk skivene.. Vend skivene~~ time, tørres, vendes i ~~vispet egg og kavring,~~ det vispede æg og ~~stek dem lysebrune~~ kavring; steges lysebrun i det brunede ~~smøret.~~ smør.

Note on Modernised

Mål omregnet til metrisk, spiseske→ss. Ingen priser i originalen. Egg og kavring sto uten mengde og er beholdt slik. Fremgangsmåten er uendret.

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Frequently asked questions

Why soak the liver in vinegar water?: The vinegar water softens the liver's strong flavour and makes it easier to peel off the membrane before frying.
How long should the liver be fried?: The original says it should be fried light brown in browned butter – only until just cooked through, so it stays tender.

Equipment for this dish

Frying pan →A heavy pan gives the fish a crisp crust without sticking.Foodstuff.no

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