What is the pluck in this recipe?

Pluck (hjerteslag) is the offal from the slaughtered animal – lungs, heart and windpipe in one piece. This recipe uses 1 liter of ready-soaked and boiled pluck, which is finely chopped before it is mashed further.

How long should the lung hash simmer?

The finely chopped pluck simmers for 20 minutes together with 50 g butter and 1/2 liter stock. Counting preparation, the dish takes around 40 minutes in total.

How is lung hash seasoned?

With 1 small onion, 1 teaspoon pepper, 1 teaspoon ginger and salt. Erken recommends seasoning to taste at the end, so you can adjust the amount of pepper and ginger.

Why must the pluck be soaked?

Soaking draws out the blood and gives the hash a milder flavor and lighter color. The recipe from Schønberg Erken's "Stor kokebok" (1914, p. 651) assumes the pluck is both soaked and boiled before it is chopped.

Lung Hash

Name: Lung Hash
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 l boiled pluck (heart and lungs, soaked and boiled); 0.5 l stock (amount unclear in the original); 1 pcs onion, small (finely chopped); 1 tsp pepper; 1 tsp ginger, ground; salt (to taste); 50 g butter

Lung hash (lungemos) of 1 liter finely chopped boiled pluck, simmered 20 minutes with 50 g butter, 1/2 l stock and onion, seasoned with pepper, ginger and salt.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 651 (falt i det fri)

Be the first to rate

About the dish

From the butchering chapter of "Stor kokebok" (1914). "Hjerteslag" is the collective term for heart, lungs and throat with windpipe, and lung hash was a common and cheap dish in the days after slaughtering.

How to make it

1
Chop the offal
Finely chop the soaked and boiled pluck.
2
Simmer
Put it in the pot together with the butter, stock and finely chopped onion, and let it simmer for 20 minutes.
3
Season
Season with pepper, ginger and salt to taste.

Changes from the original

Measures are modernized (gr. → g, teske → teaspoon). The amount of stock is unclear in the original text and set to 1/2 liter. The onion is specified as finely chopped and simmered in, as the original's ingredient list indicates.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 651) → 1949 (korrekturlest, s. 784)~64% av teksten endretfjernetlagt til

INGREDIENSER: 1 l. kokt ~~hjerteslag~~ «hjerteslag» og hodekjøtt 1/2 l. kraft 1 liten løk 1 ~~teske~~ teskje pepper 1 ~~teske~~ teskje ingefær salt 50 gr. smør. ~~Det utvandede og kokte hjerteslag hakkes fint, haves i gryten, koker med smørret og kraften i 20 minutter; krydres efter smak.~~

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is the pluck in this recipe?: Pluck (hjerteslag) is the offal from the slaughtered animal – lungs, heart and windpipe in one piece. This recipe uses 1 liter of ready-soaked and boiled pluck, which is finely chopped before it is mashed further.
How long should the lung hash simmer?: The finely chopped pluck simmers for 20 minutes together with 50 g butter and 1/2 liter stock. Counting preparation, the dish takes around 40 minutes in total.
How is lung hash seasoned?: With 1 small onion, 1 teaspoon pepper, 1 teaspoon ginger and salt. Erken recommends seasoning to taste at the end, so you can adjust the amount of pepper and ginger.
Why must the pluck be soaked?: Soaking draws out the blood and gives the hash a milder flavor and lighter color. The recipe from Schønberg Erken's "Stor kokebok" (1914, p. 651) assumes the pluck is both soaked and boiled before it is chopped.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!