Kalvekjøtt

Classic sweetbreads à la financière from Erken's Stor kokebok 1914: boiled veal sweetbreads are sliced, larded with pork fat, and glazed in the oven with jus and port, served on fried white-bread croutons with slices of tongue and a sauce of stock, port, tomato purée, truffles, olives, mushroom, and small veal meatballs.

Erken's sweetbreads à la moderne: sliced boiled sweetbreads are warmed in cream in a water bath and thickened with egg yolks, salt, cayenne, and sherry until it sets. Served at once in the cocotte.

Erken's sweetbreads with spinach: sweetbreads simmered in meat stock and butter, sliced and laid on creamed spinach or sorrel, with the cooking liquid reduced with heavy cream as a sauce.

Sweetbread ragout from Erken's Stor kokebok 1914: cooked and sliced veal sweetbreads in a butter-and-flour meat-stock sauce thickened with egg yolk, seasoned with Madeira, lemon juice, truffle, salt, and pepper, mixed with mushroom and crayfish or shrimp. Kept warm in a water bath.

Erken 1914: a 3 kg veal leg larded with fresh pork fat tossed in salt, pepper, onion, and parsley, steamed covered for 2–3 hours with root vegetables, butter, and a little water. Served sliced with a truffle sauce made from the pan juices, lettuce bouquets, fried tomatoes, creamed Jerusalem artichokes, and fried potatoes.

Erken's stuffed breast of veal from 1914: a boned breast of veal filled with meat or fish forcemeat, rolled, sewn, and cooked 1½–2 hours in salted water, or browned and roasted. Served with shrimp, asparagus, tomato, or celery sauce.

Classic stuffed calf's head from Erken's Stor kokebok 1914: the head is soaked, blanched, cooked with root vegetables, boned, filled with strips of ham, hard-boiled egg, and parsley, rolled, simmered in the stock, and pressed cold.

Mock turtle I from Erken's Stor kokebok (1914): a calf's head is cleaned, blanched, rubbed with lemon and simmered tender 2-3 hours; the meat is cut into strips and warmed in a brown sauce of butter, flour and head stock with Madeira, cognac, meatballs and fish balls and a little cayenne. Served hot with halved hard-boiled eggs.

A finer variant of mock turtle from Erken's Stor kokebok (1914): boiled calf's head in a thickened, wine-flavored stock with cayenne, refined with small button mushrooms, truffle, olives and calf's-brain dumplings, served hot with hard-boiled eggs around it.

Veal roulades from Erken's Stor kokebok (1914): thin slices of veal are pounded, filled with parsley butter, salted and peppered, rolled and tied, browned in butter and gently braised 1 hour under a lid in 3 dl cream and 1 dl meat stock. Served in the reduced, smooth sauce.

Breaded veal breast at Erken 1914: the veal breast is boiled tender in salted water for about 2 hours, brushed with egg, breaded in rusk, parsley and salt, browned in butter and served with a simple sauce of browned butter and veal stock.

A cold party dish from Erken's Stor kokebok (1914): fully cooked veal chops are glazed with half-set meat aspic, garnished with vegetables, mushrooms, and truffle, set in aspic in a dish, cut out, and served on coarsely cut lettuce.

Veal in cabbage from Erken's Stor kokebok (1914): veal is tossed in flour and salt, browned in butter, layered with blanched cabbage, and simmered about 2 hours with whole peppercorns added for the last 30 minutes.

Veal in curry from Erken 1914: breast or shoulder of veal simmered until tender, served in a light butter-and-flour sauce made from the stock with 1 tsp curry (no further boiling), with boiled rice molded in small forms around the meat.

Erken's "Veal cooked like ptarmigan" (1914): boneless shoulder of veal in one piece is larded with pork, tied, rolled in seasoned flour, browned in butter, and braised tender in milk and water for 1½ hours. The sauce is reduced or thickened and simmered with cream for 15 minutes.

Erken 1914: a cold dish of soaked, blanched, and cooled veal sweetbread cut into slices, layered with horseradish butter and salted tongue, arranged on vegetable salad with mayonnaise (or with a mayonnaise-filled tomato half) on a toasted round of white bread.

Erken 1914: a puff-pastry vol-au-vent filled with Italian salad, topped with slices of cooked veal sweetbread layered with horseradish butter and salted tongue, and finely cut scalded tomatoes.

Erken's veal sweetbread with tomatoes: cooked and pressed sweetbread in a butter-thickened bouillon sauce with cooked celeriac, placed over butter-fried tomato halves in a covered ovenproof dish and baked for a further 10 minutes.

Erken's veal loaf from 1914: veal and pork ground four times, mixed with salt, flour, and milk, rolled with pieces of marrow and rusk, browned in butter, and finished by braising in meat stock and cream. Served with tomato sauce.

Erken's fricandeau of veal leg: finger-thick slices of meat are formed into round cakes, larded, browned in butter, and cooked in a pot on a bed of carrot, onion, and pork rind, with veal stock reduced and used to glaze the meat repeatedly in the oven. Served hot or cold on a rice base with ice-cold mayonnaise salad.

Erken's veal fricandeau à la Talleyrand: veal roast from the leg covered with pork, slowly braised on root vegetables and meat stock, glazed in the oven, and served with reduced jus, salad, filled tartlets, and tomato sauce.

Erken's veal fricandeau à la Talleyrand from 1914: 1.5 kg veal fricandeau (the inside of the leg) is tied with pork, braised for 1–1½ hours in meat stock with carrot, onion, celery, and a bouquet garni, glazed in a hot oven, and served with reduced meat jus on a bed of salad, garnished with tartlets filled with vegetables and creamed spinach, plus tomato sauce.

Veal fricassee from Erken 1914: veal shoulder or breast simmered tender in salted water for about 2 hours, cut into pieces and warmed in a light butter-flour sauce thinned with the cooking stock, with parsley and boiled vegetables.

Erken 1914: boiled calf's tongue and calf's heart in a brown sauce of browned butter and flour thinned with meat stock, seasoned with cayenne, tomato purée and sherry, with boiled peas. Served in a deep dish, croustades or shells.

Calf's head soaked 12 hours, cooked tender about 2 hours in bouillon with carrot, leek and parsley; the meat is cut into squares and warmed in a butter-thickened tomato sauce with small fish balls, meatballs and olives, seasoned with salt and paprika. From Erken's Stor kokebok 1914.

Erken's veal cakes / fricadelles de veau (1914): veal ground twice and worked with cold butter, milk-soaked white bread, salt, pepper, nutmeg and onion, egg added last. Shaped into round cakes, fried in butter and served with creamed vegetables and a sharp sauce.

Veal patties from Erken's Stor kokebok 1914: ground veal shoulder combined with sausage meat, spices and milk, shaped into cakes, breaded in egg white and rusk crumbs, fried light brown in butter and served with browned butter.

Erken's pudding of cut-up roasted or boiled veal and kidneys in a butter-thickened milk or stock sauce with anchovy, grated onion, egg yolks and sherry, sprinkled with grated cheese and cooked in a water bath for 3/4 hour, served with brown sauce.

Classic pan-fried veal chops: chops are cut from the veal rack with the rib bone scraped clean, lightly pounded, seasoned with salt and pepper and fried about 10 minutes in very hot butter, turned as the juices rise. Arranged on a warm platter with the bones toward the center, garnished with lettuce, and the frying butter cooked down with a little veal stock poured over.

Veal chops from Erken 1914 breaded in half-whipped egg white and chopped truffle, fried in butter and served in a ring against a border of potato with mushroom purée (a butter-cooked flour base with mushroom stock, cream and chopped mushroom, strained and finished with butter) in the center, plus reduced jus with bouillon over the meat.

Veal chops à la Victoria from Erken's Stor kokebok (1914): 8 chops are trimmed and larded with strips of pork and cooked tongue, seasoned, browned in butter and finished by simmering 15–20 minutes in meat stock and sherry. Served inside a border of mashed potato with green peas or Brussels sprouts in the center, sauce around and a paper frill on the bone.

Veal chops en cocotte from Erken's Stor kokebok (1914): chops are seasoned and slowly baked in the oven in a cocotte with butter, cooked onion and diced potato, finished with tomato purée and veal jus and served in the pot.

Veal chops en papillote from Erken's Stor kokebok (1914): chops are browned in butter, covered with a cooled mixture of chopped onion, mushroom and parsley, wrapped in greased paper and baked 15–20 minutes in a very hot oven; served at once in the paper.

Veal chops are pounded, breaded in egg and rusk crumbs mixed with an equal amount of grated cheese, and fried in clarified butter or butter and oil. Served with a macaroni ragout of 150 g macaroni with butter, grated cheese, tomato purée, seasoning and strips of lean cooked ham, tongue and mushroom first steeped in a little Madeira.

Erken's veal ragout (blanquette de veau): breast of veal cooked tender in stock with carrot, onion, leek, parsley and thyme, served in a light sauce thickened with egg yolk and cream with lemon juice, layered alternately with cooked celeriac or asparagus.

Erken's veal roulades I from 1914: pounded veal slices filled with meat forcemeat, parsley and parboiled celeriac, rolled and tied, browned in butter and simmered 20–30 min. Served with a brown cream sauce with wine and cayenne, garnished with stuffed tomatoes and fried potatoes.

Erken's veal roulades II from 1914: thin, salted veal slices filled with a forcemeat of fowl or game, rolled and wrapped in slices of pork, fried slowly in butter with basting jus. Served with mushroom sauce. The original lacks quantity indications.

Erken's saddle of veal from 1914: 2 kg saddle rubbed with salt and pepper, marinated 6 hours in 4 dl red or white wine with browned onion and carrot, browned, barded with fresh pork fat and braised under a lid in the oven about 1 hour with about 7.5 dl meat stock. The fillets are cut into slices and laid back on the bone, garnishe

Larded saddle of veal roasted in the oven and basted with cream and meat stock, carved and laid back on the backbone, garnished with glazed onions, cauliflower, peas, tomatoes and potatoes, with reduced jus alongside.

Erken's festive saddle of veal à la Rossini: 2 kg saddle larded with truffle, covered with pork fat, browned in butter and roasted like saddle of veal with macaroni. The fillets are carved out, laid back on the bone and glazed 6–8 times with their own juices. Served with macaroni braised in butter, cheese, truffle and foie gras,

Saddle of veal à la russe: 2 kg saddle roasted like saddle of veal with macaroni. Carved fillet slices are laid back on the bone with chopped mushroom mixed with cream in between. The meat is coated with a reduced cream-milk sauce of butter, flour, onion with clove and carrot, finished with 100 g crayfish butter. The pan juices are served sepa

Erken's festive 1914 dish: a whole saddle of veal larded and roasted, carved and laid back on the bone with white onion sauce and optional tongue/ham between the slices, covered with a thick layer of cheese batter with truffle and gratinéed in a hot oven. Served with pan juices.

Densely larded saddle of veal browned and roasted in bouillon on a bed of pork fat, onion and carrot, glazed with pan juices; the fillets are carved out, the saddle is filled with macaroni stirred with cream and truffle strips, the meat slices are laid over and covered with a reduced cream-milk sauce with Swiss cheese and Parmesan mounted with cold butt

Larded saddle of veal browned in butter and oven-roasted while basted with bouillon and white wine, carved up with truffle slices between the slices and laid back on the backbone, served with truffle sauce.

Erken's roast veal from 4 kg leg of veal with three alternative methods: oven roasting with a thick flour-based paste over the meat for a juicy result, oven roasting for a sharp browning with boiling water and milk, or braising in a pot with milk, water and a cream-thickened sauce. Roasting time about 3 hours. Served with browned potatoes, sala

Calf's tongues simmered tender in meat stock with onion, bouquet garni and peppercorns, peeled, split lengthwise, breaded in egg and rusk crumbs and fried golden in butter. Arranged in a ring with a vegetable ragout or spinach purée in the center, with brown sauce from the stock or tomato sauce.

Calf's tongues boiled tender, peeled and cut into diagonal slices, warmed in a brown butter-thickened sauce made from tongue stock together with boiled celeriac and mushroom, with sherry added just before serving.

A whole calf's head is rubbed with lemon, gets a carrot wrapped in bacon in each ear, is tied in a cloth and gently simmered about 3 hours with carrot, parsnip, red onion, bouquet garni, salt and peppercorns. Arranged on a platter and garnished with hard-boiled eggs, mushrooms and calf's-brain quenelles; served with wine sauce or ravigote sauce. Erken, Stor kokebok 1914.

Erken's grilled veal sweetbreads: soaked sweetbreads pre-cooked 20 minutes in acidulated salt water, cleaned, pressed flat, cut into pieces, breaded in egg and rusk crumbs and deep-fried in lard. Served with béarnaise or tartar sauce.

Small veal fricandeaux: finger-thick veal slices larded with pork fat, floured and fried in browned butter, with a sauce of pan juices, cream, and sago flour. Served with fried tomatoes, potatoes, or vegetables.

A classic veal cutlet from Erken 1914: the cutlets are larded with strips of truffle and tongue, braised tender on a bed of cured pork, onion, carrot, and a bouquet garni with Madeira and stock, pressed, browned in the oven, and served in a ring with peas or salad and a Madeira sauce with small mushrooms.

Erken's Wiener schnitzel from 1914: finger-thick veal slices pounded, seasoned, breaded in egg and rusk crumbs and fried in browned butter, garnished with a lemon slice, rolled anchovy, and capers, and served with a reduced pan sauce of meat stock and sherry.