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Liver Lapskaus (Liver Stew)

Liver lapskaus from Erken's Stor kokebok 1914: soaked calf's liver in cubes turned in salt, pepper, onion, and flour, browned in fat, cooked 1 hour with an equal amount of raw potatoes, carrot, parsley root, and green peas in water. Lapskaus is a traditional Norwegian meat-and-potato stew.

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

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About the dish

The recipe is in the liver chapter of "Stor kokebok" (1914) and is a simple, economical everyday dish where soaked liver replaces meat in a traditional lapskaus. Erken reminds us that all offal must be soaked at least one full day if it has not been soaked by the butcher.

How to make it

  1. 1

    Prepare the liver

    Soak the liver (at least one full day with several changes of water if it has not been soaked by the butcher). Cut it into cubes.

  2. 2

    Turn and brown

    Turn the liver cubes in salt, pepper, chopped onion, and wheat flour, and brown them in butter or fat in a pot.

  3. 3

    Add the vegetables

    Mix in an equal amount of raw, cut-up potatoes, carrot, and parsley root as you have liver, along with green peas.

  4. 4

    Cook

    Add boiling water until it just covers, and let the lapskaus cook for 1 hour.

  5. 5

    Dried peas

    If you use dried green peas, they must be soaked overnight and boiled 1 hour before they are mixed in. Then let the lapskaus down with the pea water.

Changes from the original

The original gives no amounts; approximate quantities for 4 people have been added. "Fett" is interpreted as butter or a neutral fat, "yellow and white roots" as carrot and parsley root/rutabaga. Deciliters and grams are kept/converted to modern measures.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 224) → 1949 (korrekturlest, s. 254)~37% av teksten endretfjernetlagt til
Den utvandede utvannede lever skjæres i terninger, brunes i fett eller smør efter at å være vendt i salt, pepper, hakket løk og hvetemel, blandes med like saa meget likesåment rensede, opskaarne raa opskårne rå poteter og gule og hvite røtter, grønne erter; paaspædes kokende vand, påspes kraft og litt tomatpuré til det staar netop står nettop over; koker 1 time. NB. Brukes tørrede grønne erter, maa må disse utvandes utvannes natten over og kokes 1 time, før de blandes med det øvrige; labskausen spædes lapskausen spes da med ertevandet. ertevannet.

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Frequently asked questions

How long should the liver lapskaus cook?
It cooks for 1 hour after the liver cubes, potatoes, carrots, white roots, and peas are combined and let down with boiling water until it just covers.
What must I do with the liver before frying?
The liver should be soaked, cut into cubes, and turned in salt, pepper, chopped onion, and wheat flour before it is browned in fat or butter.
Can I use dried green peas?
Yes, but then the peas must be soaked overnight and boiled 1 hour before being mixed in with the rest. The lapskaus is then let down with the pea water.
How much potato and root vegetables are needed?
The recipe calls for an equal amount of cleaned, cut-up raw potatoes and yellow and white roots as liver, plus green peas.

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