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Biffkarbonade (beef patties)

Erken & Caroline Steen (1900): beef and veal with kidney suet ground four times, mixed with lightly browned onion, spices, sugar and egg yolks, made light with stiffly whipped egg whites, shaped into cakes and fried in browned butter.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 156 (falt i det fri)

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About the dish

En finere karbonade av okse- og kalvekjøtt med nyretalg, gjort luftig med innvendte, stivpiskede eggehviter. Erken & Caroline Steen løfter her hverdagskarbonaden til en mer forseggjort rett.

How to make it

  1. 1

    Grind the meat

    Cut the beef, veal and suet small and grind everything four times.

  2. 2

    Mix the mixture

    Add the lightly browned onion, salt, pepper, sugar and 3 egg yolks. Mix everything well together.

  3. 3

    Fold in the egg whites

    Whip the egg whites stiff and fold them in gently at the end.

  4. 4

    Shape and fry

    Shape round cakes, or spread the mixture a finger's thickness over a moistened board and cut out square points. Fry in a pan in browned butter.

Changes from the original

Mengder omregnet til metrisk (½ kg kalv, ¼ kg talg). «Knivsod» beholdt som knivsodd. Egg delt i plomme og hvite slik teksten beskriver.

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Time machine – what changed?

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

From1900Modernised
To1900Modernised
Modernised → 1900 (proofread, p. 156)~83% of the text changedremovedadded
Beafkarbonade. 1 kg oksekjøtt. 0,5 kg kalvekjøtt. 0,25 kg nyretalg. kg. oksekjød, ½ » kalvekjød, ¼ » nyretalg, 3 stk egg (delt i plomme og hvite). æg, 1 ts løk (hakket, lettbrunet). theske hakket løg, 3 ts salt. theskeer salt, 1 ts pepper. theske peber, 1 knivsodd sukker. knivsod sukker, 50 g smør (til steking). Skjær okse- og kalvekjøtt samt nyretalg smått gr. smør. Kjødet skjæres smaat og kvern alt fire ganger.. Tilsett males 4 gange, tilsættes den lettbrunede løken, let brunede løg, salt, pepper, peber, sukker og 3 eggeplommer. Bland æggeblommer; alt godt sammen.. Pisk eggehvitene stive blandes vel og vend dem forsiktig inn irøres tilsidst de stivvispede æggehvider. — Dannes til slutt.. Form runde kaker, kager, eller stryk deigen stryges fingertykt utover udover en fuktet fjøl vædet fjæl, og skjær ut kagerne skjæres ud i firkantede spisser. Stek på panne spidser. Steges paa pande i brunet smør.

Note on Modernised

Mengder omregnet til metrisk (½ kg kalv, ¼ kg talg). «Knivsod» beholdt som knivsodd. Egg delt i plomme og hvite slik teksten beskriver.

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Frequently asked questions

Why are the egg whites folded in stiff?
Stiffly whipped egg whites make the patty mixture airy and light, a finer version than the ordinary beef patty.
What is kidney suet?
It is the firm fat around the kidneys of cattle, which adds juiciness and flavour to the ground meat.

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