Erken's ragout of cut-up boiled or fried meat and pork fat browned with onion, cooked in brown sauce with brown beans and seasoned with clove, pepper, vinegar, and sugar.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 194 (falt i det fri)
Erken's leftovers recipe for boiled or fried meat, typical of everyday food in large households where the meat was stretched with brown beans and brown sauce.
Cut up the meat
Cut the boiled or fried meat into small squares, and cut the pork fat into cubes.
Brown meat and onion
Brown the meat together with the cut-up onion in butter or fat.
Boil the sauce
Bring the brown sauce to a boil and add the browned meat and pork fat.
Add the beans
Add the ready-cooked brown beans and let the dish simmer gently in the sauce for half an hour.
Season
Season to taste with clove, pepper, vinegar, and sugar.
Quantities are given in modern units (g, l, dl). "Fat" is interpreted as lard or neutral cooking fat. Seasonings are given with guideline amounts since the original only says "to taste."
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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Note on Modernised
Mengder er oppgitt i moderne enheter (g, l, dl). «Fett» er tolket som smult eller nøytralt matfett. Krydder er angitt med veiledende mengder da originalen bare sier «efter smak».
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