Rabbit liver from Erken's Stor kokebok 1914: 2 rabbit livers are sliced, dredged in salted flour and fried light golden-brown in 50 g butter. A sauce of 1 tbsp tomato purée, 3 tbsp bouillon, a little chopped onion and 1 tsp parsley is brought to a boil, seasoned with 2 tbsp red wine and pepper, and poured over the liver.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 319 (falt i det fri)
A small dish from the game and poultry chapter of "Stor kokebok" (1914), where Erken shows how the offal from the rabbit can be used. The sauce with tomato purée and red wine is typical of the finer everyday food of the period.
Clean the liver
Wash the rabbit livers well and slice them into suitable pieces.
Fry
Dredge the liver slices in flour mixed with salt and fry them light golden-brown in butter. Arrange them on a warm dish.
Make the sauce
Bring the tomato purée, bouillon, onion and parsley to a boil. Add red wine and pepper to taste.
Serve
Pour the hot sauce over the fried liver and serve at once.
The amounts are converted to modern measures (tablespoon, teaspoon, grams). "2 red wine" is interpreted as 2 tablespoons red wine, and all-purpose flour for dredging is listed as its own ingredient since the original's list lacked it.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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