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Fried liver with vegetables

Fried liver with vegetables is liver soaked in vinegar water, larded with strips of fat bacon, browned in butter and gently simmered for about 1 hour with carrot, onion, parsley and stock, served with a strained sauce. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 818.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 818 (falt i det fri)

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About the dish

The recipe appears in the chapter on invalid cookery, where liver was a common, nourishing dish.

How to make it

  1. 1

    Soak the liver

    Wash the liver well and put it in 1 litre of water with 1 tbsp vinegar for 15 minutes.

  2. 2

    Lard the liver

    Cut the bacon into strips, turn them in salt and pepper and lard the liver fairly densely with them.

  3. 3

    Brown and simmer

    Brown the butter and brown the liver in it on all sides. Add the carrot, onion, parsley and the wine if using. Add the boiling stock little by little. Simmer gently under a lid for about 1 hour.

  4. 4

    Thicken the sauce

    Thicken the meat juices, or brown a little butter and flour, add the juices and boil for a couple of minutes.

  5. 5

    Serve

    Serve the liver on a hot dish, garnished with the onion and the sliced carrots. Strain the sauce and pour it over.

Changes from the original

The cross-reference to the list is omitted, since parsley is in the ingredient list. The amounts of butter and flour for thickening are not given in the original and so are not quantified.

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Frequently asked questions

Why is the liver soaked in vinegar water?
After washing, the liver is left in vinegar water (1 litre water and 1 tbsp vinegar) for a quarter of an hour.
Can the wine be left out?
Yes, the wine is only added if you wish.
How long does the liver simmer?
About 1 hour under a lid.

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