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Calf's liver

Erken & Caroline Steen's whole, larded calf's liver browned in butter and slow-cooked in water and milk for 1–1½ hours. A simple, mild liver dish from «Kogebog for skole og hjem» (1900).

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 167 (falt i det fri)

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About the dish

Kalvelever i hel form var i 1900 en høyt verdsatt rett. Denne varianten spekker og steger hele leveren og lar den langtidskoke i melk, som gir en mild og saftig stek – i motsetning til varianten «Kalvelever med vin» rett over, der leveren skjæres i skiver.

How to make it

  1. 1

    Prepare the liver

    Pull the membrane off the calf's liver and lard it with thin strips of fatback.

  2. 2

    Brown

    Brown the liver all over in 50 g of butter in a pot.

  3. 3

    Let down and simmer

    Add first 2 dl of water, then about 5 dl of milk. Let the liver simmer gently under a lid for 1 to 1½ hours until it is tender. Season with salt.

  4. 4

    Serve

    Cut the liver into slices and serve with the cooking liquid as a sauce.

Changes from the original

Mengder er beholdt som i originalen. «Ovenfor»-henvisningen (rensing av leveren) er gjort eksplisitt i første trinn. Volummål (dcl.) er omregnet til dl.

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Frequently asked questions

What does it mean to lard the liver?
To lard is to draw thin strips of fat (fatback) into the meat with a larding needle, so the liver stays juicy during the long cooking.
Why is the liver cooked in milk?
The milk gives a mild flavour and a light, soft cooking liquid, and counteracts the strong liver note. The result is a juicy roast rather than a firm, dry liver.

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