Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 818) → Modernised~75% of the text changedremovedadded
½ kg. lever 0,5 kg lever. 1 l. l vann (til eddikvannet). 1 spiseskje eddik ss eddik. 50 gr. g flesk salt pepper (skåret i strimler til spekking). salt. pepper. 50 gr. g smør (til å brune leveren). 3 dcl. dl buljong (kokende). 1 dcl. dl vin (valgfritt). 1 gulerot stk gulrot. 1 løk stk løk. 1 liten bunt persille, Leveren vaskes persille (liten). smør og mel (litt av hver, brunet, hvis sausen ikke jevnes med kjøttskyen). Vask leveren godt og legges legg den i eddikvann 1 liter vann med 1 ss eddik i ¼ time. Flesket skjæres time.. Skjær flesket i strimler som vendes strimler, vend dem i salt og pepper, pepper og hermed spekkes spekk leveren temmelig tett. Smøret brunes, tett med dem.. Brun smøret og heri brunes brun leveren i det på alle sider. Nu tilsettes: gulerot, Tilsett gulrot, løk, persille (se listen) og vinen om man vil; eventuelt vinen. Spe i den kokende buljong spedes i buljongen litt efter etter litt. Småsurrer La det småsurre under lokk i ca. 1 time. Kjøttskyen jevnes, time.. Jevn kjøttskyen, eller man bruner brun litt smør og mel og sper mel, spe med skyen, koker skyen og kok et par minutter. Serveres minutter.. Server leveren på et varmt fat, pyntes pyntet med løken og de opskårne gulerøtter. Sausen siles oppskårne gulrøttene. Sil sausen og helles hell den over.

Note on Modernised

Henvisningen «se listen» i teksten er utelatt, siden persille står i ingredienslisten. Mengde smør og mel til jevning er ikke oppgitt i originalen og er derfor ikke tallfestet.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!