Why should the liver be soaked first?

Soaking draws out blood and softens the strong, slightly bitter taste of pork liver. Place the liver in cold water (preferably changing the water a couple of times) before it is prepared.

How is the pork liver prepared further?

After soaking it is treated exactly like veal liver – that is, cleaned of membranes, cut into slices or fried/braised whole according to the recipe for veal liver.

How many does one pork liver serve, and how long does the dish take?

The recipe reckons one whole pork liver for 4 servings, with about 80 minutes total time including soaking and preparation.

Where does the recipe come from?

From Henriette Schønberg Erken's «Stor kokebok» from 1914, page 258.

Pork Liver

Name: Pork Liver
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 pork liver (approx. 600–800 g); water for soaking; butter for frying; salt; pepper

A short recipe from Erken's Stor kokebok (1914, p. 258): pork liver is soaked and prepared like veal liver, i.e. cleaned, cut into slices and fried in butter with salt and pepper.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 258 (falt i det fri)

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About the dish

One of the very short cross-reference recipes in Erken's chapter on offal. Pork liver was considered stronger and more bitter than veal liver, and was therefore placed in water («utvandet», soaked) before preparation.

How to make it

1
Soak the liver
Place the liver in cold water for about an hour, so the blood draws out. Change the water a couple of times.
2
Clean
Remove the thin membrane, cut away large veins, and dry the liver well in a kitchen towel.
3
Fry like veal liver
Cut the liver into slices, sprinkle with salt and pepper and fry them quickly in butter over good heat until just cooked through. Serve immediately with the pan butter.

Changes from the original

No changes to content; the reference to veal liver is kept. Specified in the steps that the liver should be soaked, dried, cut into slices and fried in butter, as Erken describes for veal liver.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 258) → 1949 (korrekturlest, s. 287)~44% av teksten endretfjernetlagt til

~~1 svinelever~~ Leveren ~~utvandes~~ utvannes og tilberedes som kalvelever.

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Frequently asked questions

Why should the liver be soaked first?: Soaking draws out blood and softens the strong, slightly bitter taste of pork liver. Place the liver in cold water (preferably changing the water a couple of times) before it is prepared.
How is the pork liver prepared further?: After soaking it is treated exactly like veal liver – that is, cleaned of membranes, cut into slices or fried/braised whole according to the recipe for veal liver.
How many does one pork liver serve, and how long does the dish take?: The recipe reckons one whole pork liver for 4 servings, with about 80 minutes total time including soaking and preparation.
Where does the recipe come from?: From Henriette Schønberg Erken's «Stor kokebok» from 1914, page 258.

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