Meat can be kept in sour milk for a few days, or browned and put cold into a brine of vinegar, small beer, bay leaves, onion and whole pepper for longer keeping. From Erken's Stor kokebok (1949), p. 772.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 772 (falt i det fri)
Sour milk and vinegar brine were traditional ways of keeping meat, especially for sour roasts, without salting.
Sour milk for short keeping
For a short time the piece of meat can be put raw in sour milk, e.g. a sour roast of beef, horse or veal. It keeps only a few days.
Make the brine
Boil the vinegar, beer, bay leaves, onion and whole pepper, and let the brine go cold.
Put the meat in brine
Brown the meat and put it cold into the cold brine. It then keeps longer. Check it often.
Use
Soak the meat in water, lard it and brown it before use.
Note
Note: raw meat in sour milk or brine must be kept cold, below 4 °C (40 °F). Discard meat that smells or looks off.
"1." and "8 1." are read as 1 l and 8 l, "i løk" as 1 onion. The last step gives today's food-safety advice.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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Note on Modernised
«1.» og «8 1.» er lest som 1 l og 8 l, «i løk» som 1 løk. Siste steg gir dagens råd om mattrygghet.
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