A piece of liver larded with bacon, browned in butter and simmered for 1½ hours in a sauce of wine, stock, onion and herbs. From Erken's Stor kokebok (1949), p. 817.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 817 (falt i det fri)
Liver was among the most used dishes in the chapter on food for the sick, as it was considered nourishing and easy to eat. This version gets its sharpness from wine and herbs.
Lard and brown
Lard the piece of liver with bacon strips and brown it nicely in butter in a pot. Remove the liver.
Make the sauce
Stir the flour into the butter and add the wine and stock. Add the onion, salt, pepper, parsley, thyme and bay leaf.
Simmer
Return the liver to the pot and let everything simmer covered for 1½ hours.
'Del.' is converted to dl and 'gr.' to g. The wine is read as 1 dl of 'home-made wine'. The amounts suit two portions since only 200 g liver is used.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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