Minced liver is mixed with salt, pepper, onion and tomato purée, filled into a greased dish, sprinkled with kavring and baked light brown in a hot oven. From Erken's Stor kokebok (1949), p. 816.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 816 (falt i det fri)
A simple liver dish in the invalid-cookery chapter; the liver is minced fine to be easy to eat.
Mince the liver
Mince or chop the liver quite finely.
Season
Mix in salt, pepper, finely chopped onion and tomato purée.
Fill and sprinkle
Fill the mixture into a greased dish and sprinkle sifted kavring over.
Bake
Bake in a hot oven (about 200 °C (390 °F)) until light brown. Make sure the liver is cooked through.
"hot oven" is interpreted as about 200 °C (390 °F). Baking time is not given. The last sentence of the last step is a food-safety note.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Løk
Smør
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