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)
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.
Brown the liver
Cut the liver into cubes. Brown the butter and brown the liver in it. Add salt and pepper.
Simmer
Add the stock and tomato purée and let it simmer for about ¾ hour.
Add the fish
Lay a small piece of fish fillet on top.
'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.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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