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Fried Calf's Liver

Erken's fried calf's liver: the liver is soaked at least a day, sits 2 hours in 5 dl water with 1 dl vinegar, and the membrane is pulled off. The slices are salted and rest 1 hour, breaded in egg and rusk crumbs (or floured) and fried light brown in 100 g browned butter. Served with tomato sauce, lightly fried tomato halves, fried onion slices, and fried parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 223 (falt i det fri)

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About the dish

Erken's main recipe for pan-fried calf's liver in "Stor kokebok" (1914). She emphasizes that all offal must be soaked at least a day if it has not been soaked at the butcher's, with frequent water changes. The plating is typical of the period: the liver slices are laid lengthwise on the platter with fried tomatoes on top, fried onion on one side, and fried parsley on the other.

How to make it

  1. 1

    Soaking

    If the liver has not been soaked at the butcher's, it must – like all offal – be soaked for at least a day, with the water changed often.

  2. 2

    Vinegar water

    Place the liver in 5 dl of cold water mixed with 1 dl of vinegar for 2 hours. Pull off the membrane.

  3. 3

    Salt and rest

    Cut the liver into thin slices, sprinkle over the salt, and let the slices sit like this for 1 hour. Then pat them dry.

  4. 4

    Bread

    Dip the slices in beaten egg and then in crushed rusk crumbs – or simply flour them.

  5. 5

    Fry

    Fry the slices light brown in the browned butter in a pan.

  6. 6

    Accompaniments

    Fry the tomato halves lightly, fry the onion slices golden, and fry the parsley crisp.

  7. 7

    Plating

    Lay the liver slices lengthwise on the platter, pour over a good tomato sauce, and place the lightly fried tomato halves on top. Put fried onion slices on one side and fried parsley on the other.

Changes from the original

Measures are converted to modern units (½ l = 5 dl, 1 del. = 1 dl). "Rusk" is kept, but breadcrumbs / dry bread crumbs can be used. Amounts for egg, rusk, tomatoes, onion, and parsley are estimated, as the original merely lists them. The tomato sauce is assumed to be made from your own base recipe.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 223) → 1949 (korrekturlest, s. 253)~42% av teksten endretfjernetlagt til
1 kalvelever 1 spiseske spiseskje salt egg kavring 100 gr. smør tomater løk persille. Er leveren — og forøvrig al indmat for øvrig all innmat — ikke utvandet utvannet fra slagteren, slakteren, eller naar når man slagter slakter selv, maa må den utvandes utvannes — og ofte byttes vand paa vann på — mindst minst 1 døgn. Leveren lægges legges i ½ 1/2 l. koldt vand vann og 1 del. eddik i 2 timer; hinden trækkes hinnen trekkes av. Leveren skjæres i tynde tynne skiver, drysses med salt, ligger saaledes således 1 time, tørres, vendes i det vispede egg og kavring eller meles; stekes lysebrun i det brunede smør. En god tomatsaus heldes helles over. Let Lett stekte halve tomater lægges legges over leverskiverne, leverskivene, som er oplagt langs efter paa etter på fatet. Paa På den ene side lægges siden legges stekte løkskiver, paa på den anden andre stekt persille.

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Frequently asked questions

Why is the total time so long?
Because the liver – like all offal – must be soaked at least 1 day if it has not been soaked at the butcher's, with frequent water changes. Then it sits 2 hours in ½ l of cold water with 1 deciliter of vinegar, and 1 hour with salt after it has been cut into slices.
How do I bread and fry the liver?
Cut the liver into thin slices, sprinkle with salt, let sit 1 hour, pat dry. Dip the slices in beaten egg and rusk crumbs – or just flour – and fry them light brown in browned butter (about 100 g).
What is served with it?
A good tomato sauce is poured over. Lay the liver slices lengthwise on the platter with lightly fried tomato halves on top, fried onion slices on one side, and fried parsley on the other.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 223. It is intended for 4 servings.

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