Moose steak from Erken's Stor kokebok 1914: the meat is pounded, marinated 2 hours in beer and vinegar, cut into finger-thick slices, laid 1 hour in oil and vinegar, salted and fried in butter. Can also be fried as steak with onions.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 309 (falt i det fri)
From the chapter on poultry and game in Henriette Schønberg Erken's "Stor kokebok" (1914). Marinating in beer and vinegar was common to tenderize and mellow strong game meat.
Pound the meat
Pound the piece of meat well with a meat mallet or the flat of a knife.
Lay in beer and vinegar
Mix 2 liters of beer with 3 dl vinegar. Place the meat in the mixture and let it lie for 2 hours.
Cut into slices
Take the meat out, pat it dry and cut it into finger-thick slices.
Oil and vinegar marinade
Mix 3 tablespoons of cooking oil with 2 tablespoons of vinegar. Place the slices in the mixture and let them lie 1 hour.
Fry
Salt the meat and fry it at once in well-browned butter over high heat. The meat can also be fried as an ordinary steak with onions.
Quantities converted to modern measures (del. = deciliter, skeer = tablespoons). Amounts of butter, salt and pepper estimated, as the original does not specify them. The method has been divided into steps in modern Norwegian.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Storfekjøtt
Smør
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