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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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Time machine – what changed?

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

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

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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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