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Liver ragout

Diced liver browned in butter and simmered for about ¾ hour in meat stock and tomato purée, with a small piece of fish fillet laid on top. From Erken's Stor kokebok (1949), p. 817.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 817 (falt i det fri)

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About the dish

Small portions, plenty of flavour and a soft texture made ragout a good dish for food for the sick. The fish is added towards the end to cook in the steam.

How to make it

  1. 1

    Brown the liver

    Cut the liver into cubes. Brown the butter and brown the liver in it. Add salt and pepper.

  2. 2

    Simmer

    Add the stock and tomato purée and let it simmer for about ¾ hour.

  3. 3

    Add the fish

    Lay a small piece of fish fillet on top.

Changes from the original

'Gr.' and 'del.' are converted to g and dl. The fish fillet is laid over the liver without stirring in; the original gives no time for the fish, which should be cooked through. The amounts suit one portion.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 817) → Modernised~76% of the text changedremovedadded
100 gr. lever g lever. 40 gr. smør g smør. salt (etter smak). pepper (etter smak). 1 del. kjøttkraft dl kjøttkraft. 1 spiseskje tomatpuré ss tomatpuré. 1 stykke fiskefilet. Leveren skjæres op stk fiskefilet (et lite stykke). Skjær leveren i terninger, brunes terninger. Brun smøret og brun leveren i det brunede smør, tilsettes det. Tilsett salt og pepper, småtrekker med kraften pepper.. Tilsett kraft og tomatpuréen tomatpuré, og la det småkoke i ca. ¾ time. time.. Legg et lite stykke fiskefilet over.

Note on Modernised

«Gr.» og «del.» er omregnet til g og dl. Fiskefileten legges over leveren uten å røres inn; tiden for fisken er ikke oppgitt, og fisken bør gjennomstekes. Mengden er beregnet for én porsjon.

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Frequently asked questions

How long does the ragout simmer?
About ¾ hour, according to Erken.
What fish should I use?
The original says only 'fish fillet'; a mild white fish suits.

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