Ready-made food such as meatballs and sausages is put boiling hot into jars, covered with stock and a layer of melted lard and tallow, and kept cold. From Erken's Stor kokebok (1949), p. 772.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 772 (falt i det fri)
The fat layer was meant to keep air from the food. It was a traditional way of storing prepared food before refrigerators.
Fill the jars
Put the boiling hot food into clean, dry, warm jars.
Add stock
Pour boiling stock over until it stands above the meat. Hold the meat down in the stock with a small saucer or wooden sticks.
Add fat
Pour melted fat over, equal parts lard and tallow.
Store
Store covered and labelled in a cold but frost-free place.
Note
Note: a layer of fat does not seal sterile. Keep in the fridge and use within a short time.
The text is rewritten in the imperative. The last step gives today's food-safety advice.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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