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Liver "Goose" (Stuffed Calf's Liver)

Levergås ("liver goose," a whole stuffed calf's liver roasted like a joint) from Erken 1914: soaked calf's liver rests 2 hours in vinegar water, is stuffed through an incision with blanched prunes and apple slices, tied with string, rubbed with flour, salt, and pepper, browned in 100 g butter, and slowly roasted about 2 hours with 1 l water and ½ l meat stock; the sauce is thickened with cream or a butter-flour roux.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 224 (falt i det fri)

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About the dish

"Levergås" is an old term for a whole, stuffed liver roasted slowly like a joint — here stuffed with prunes and apples on the same principle as stuffed goose. The recipe is in the liver chapter of "Stor kokebok" (1914).

How to make it

  1. 1

    Soak the liver

    Soak the liver (at least one full day with several changes of water if it has not been soaked by the butcher). Then place it in vinegar and water for 2 hours, and wipe it dry.

  2. 2

    Stuff the liver

    Cut a lengthwise incision in the liver and stuff it with the washed, blanched, coarsely cut prunes and the peeled apple slices.

  3. 3

    Tie and season

    Tie the liver together with string and rub it with flour mixed with pepper and salt.

  4. 4

    Brown

    Brown the liver nicely in the butter in a pot.

  5. 5

    Roast slowly

    Add water and meat stock little by little, and let the liver slowly roast for about 2 hours.

  6. 6

    The sauce

    Thicken the sauce with 1 dl cream and reduce it, or brown 1 tbsp butter, stir in 1 tbsp wheat flour, and let it down with the stock.

  7. 7

    Serving

    Remove the string, cut the liver into slices, and serve with the sauce.

Changes from the original

Liters and grams are kept as modern measures. The amount of flour, pepper, and salt is not given in the original and is estimated. "Forvællede" prunes are rendered as blanched/soaked. The vinegar water is specified as about 1 dl vinegar per liter of water.

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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. 224) → 1949 (korrekturlest, s. 254)~42% av teksten endretfjernetlagt til
1 kalvelever 100 gr. svisker 100 gr. epler 100 gr. smør hvetemel pepper salt 1 1/2 l. kokende vand ½ vann 1/2 l. kjøtkraft. kjøttkraft. Leveren utvandes, lægges utvannes, legges i 2 timer i eddik og vand, vann, tørres. Et indsnit innsnitt gjøres paa på langs i leveren, og heri fyldes fylles de vaskede, forvællede, grovskaarne forvellede, grovskårne svisker og de skrællede, skalte, i skiver skaarne skårne epler. Leveren surres sammen med hyssing, indgnides inngnies med det blandede mel, pepper og salt og brunes pent i smørret. Vand smøret. Vann og kjøtkraft spædes paa kjøttkraft spes på litt efter litt; leveren smaasteker småsteker ca. 2 timer. 1—1 1/2 time. Sausen jevnes med 1 del. fløte og kokes ind, inn, eller man bruner 1 ske smør, skjemøl, irører 1 ske skje hvetemel og spæder sper med kraften.

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Frequently asked questions

What is "levergås" really?
It is a whole calf's liver stuffed with prunes and apples, tied together with string and slowly roasted – not goose at all. The recipe is in Henriette Schønberg Erken's "Stor kokebok" from 1914, p. 224.
How long does it take?
Allow about 4 hours in all: 2 hours where the liver rests in vinegar and water after soaking, and then about 2 hours of slow roasting with water and meat stock added little by little.
Why is the liver placed in vinegar and water?
The liver is soaked first and then rests 2 hours in vinegar water to draw out blood and mellow the flavor. Then it is dried before it is slit, stuffed, rubbed with flour, pepper, and salt, and browned in butter.
How is the sauce made?
Two variants: thicken the stock with 1 deciliter cream and reduce it, or brown 1 spoon of butter, stir in 1 spoon of wheat flour, and let it down with the stock.

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