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Lamb Liver

Lamb liver from Erken's Stor kokebok 1914: soaked liver in thin slices turned in flour, salt, and pepper, browned in butter and simmered 15 minutes in brown sauce with parsley and tomato purée, with sour cream added for the last 10 minutes. Served with gooseberry compote or salad.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 245 (falt i det fri)

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About the dish

From the offal section of "Stor kokebok" (1914). Erken recommends tart accompaniments – gooseberry compote, cucumber salad, or green salad – with the rich, mildly spiced liver dish, a typical feature of the era's offal cooking.

How to make it

  1. 1

    Prepare the liver

    Put the liver in cold water to draw out the blood, and pull off the membrane.

  2. 2

    Dredge

    Cut the liver into thin slices, slightly on the bias. Dry the slices and turn them in flour mixed with salt and pepper.

  3. 3

    Brown

    Brown the liver slices in the butter in a pan.

  4. 4

    Simmer in sauce

    Pour over the brown sauce, the finely chopped parsley, and the tomato purée. Let it gently simmer, covered, for 15 minutes.

  5. 5

    Sour cream and serving

    Let the sour cream cook in for the last 10 minutes. Serve with gooseberry compote, cucumber salad, or green salad.

Changes from the original

Amounts converted to modern measures (deciliters and grams); 3 lamb livers estimated at about 900 g. The large salt amount (1 tablespoon) is reduced to what is reasonable for dredging the liver. Unspecified amounts of tomato and parsley are estimated. The language of the method has been modernized.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 245) → 1949 (korrekturlest, s. 274)~50% av teksten endretfjernetlagt til
3 lammelever lammelever, 3 spiseskeer mel spiseskjeer mel, 1 spiseske salt 1/2 teske pepper spiseskje salt, ½ teskje pepper, 100 gr. smør smør, 4 del. brun saus saus, 1 del. sur fløte tomater fløte, tomater, persille. Leveren utvandes, hinden trækkes utvannes, hinnen trekkes av. — Leveren skjæres i tynde tynne skiver, litt paa skraa, tørres på skrå, tørkes og vendes i det blandede mel, pepper og salt. Leveren brunes derefter i smørret, paaheldes smøret, påhelles sausen, den finhakkede persille og tomatpuréen. Smaatrækker Småtrekker under lok 1/4 lokk ½ time. Den sure fløte koker med de sidste siste 10 minutter. Serveres med stikkelsbærkompot, stikkelsbærkompostt, agurksalat eller grønsalat. grønnsalat.

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Frequently asked questions

Why should the liver be soaked first?
Soaking draws out blood and gives a milder flavor. Afterward the membrane is pulled off, and the liver is cut into thin slices slightly on the bias.
How long should the liver simmer?
After browning in butter, brown sauce, chopped parsley, and tomato purée are added, and the dish gently simmers, covered, for about 15 minutes. The soured cream cooks in for the last 10 minutes.
What is served with it?
The recipe recommends gooseberry compote, cucumber salad, or green salad.
How is the liver seasoned?
The slices are dried and turned in a mixture of 3 tablespoons flour, 1 tablespoon salt, and 1/2 teaspoon pepper before being browned in 100 g butter.

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