Patties of twice-minced liver, raw potato and onion with egg, fried in butter and served with fried tomatoes and a pan sauce of water and milk. From Erken's Stor kokebok (1949), p. 817.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 817 (falt i det fri)
Raw grated or minced potato was a common binder in plain home cooking. Here it makes the liver patties milder and fuller.
Mince and mix
Mince liver, potatoes and onion twice. Add salt, pepper and the egg.
Fry the patties
Lightly brown the butter in the pan and put the mixture in as patties. Fry on both sides.
Make the pan sauce
Whisk up the pan juices with a little water and milk. Serve the patties with fried tomatoes and the sauce.
'Gr.' is converted to g. The original 'skjevis' is read as putting the mixture into the pan as patties. The amounts suit two portions.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Potet
Løk
Egg
Smør
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