Cakes of twice-minced liver and bacon with egg, grated onion and crushed rusk, fried in butter and served with brown sauce, mushroom sauce or tomato sauce. From Erken's Stor kokebok (1949), p. 819.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 819 (falt i det fri)
Kavring, a dry rusk-like bread, was often used as a binder in forcemeats and cakes in the kitchen of the day.
Mince and mix
Mince liver and bacon twice. Add egg, salt, pepper, a little grated onion and rusk crumbs. Add a little milk if needed.
Fry
Shape into cakes and fry them in butter in a frying pan.
Serve
Serve with brown piquant sauce, mushroom sauce or tomato sauce.
'Kg.' and 'gr.' are converted to g. 'Stekes i smør på panne' is read as forming the mixture into cakes. The egg is 1 piece as stated.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Egg
Løk
Smør
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