A forcemeat of liver and beef minced eight times, mixed with flour and milk and cooked in a water bath in a ring mould, turned out and served with glazed onions and brown sauce. From Erken's Stor kokebok (1949), p. 818.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 818 (falt i det fri)
Forcemeat rings cooked in a water bath were a common way to make fine, tender food for the sick and for company. The liver ring is an attractive dish with onions in the middle.
Make the forcemeat
Put the soaked liver and the beef through a mincer eight times. Stir in flour, salt and pepper, and add the milk little by little. Stir in the egg white.
Cook in a water bath
Pour the forcemeat into a well-greased ring mould and cook it in a water bath for ½ hour.
Serve
Turn the ring out onto a warm dish and put glazed onions in the middle. Serve with brown, piquant sauce.
'Del.' is converted to dl. 'Eggekvite' is read as egg white. The original does not say when the egg white is stirred in. The amounts of glazed onions and sauce are not given.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Storfekjøtt
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