Why is the meat minced in this recipe?

The 1900 version uses minced beef pounded out thinly, unlike newer versions with whole slices. This gives even, firm rolls.

Can I leave out the beef marrow?

The marrow gives richness and succulence. It can be replaced with a little fatty pork, but then the original character changes.

Benløse fugler (Norwegian beef roulades)

Name: Benløse fugler (Norwegian beef roulades)
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1.5 kg trimmed beef (from the chuck); beef marrow (finely sliced, for filling); 1 tsp salt; 1 tsp pepper; 1 tsp ginger (ground); 0.5 tsp cloves (ground); 25 g butter (for browning); 25 g butter (for the sauce); 25 g wheat flour; 5 dl meat stock (½ litre); 0.5 dl sherry

Erken & Caroline Steen (1900): trimmed beef chuck is minced and pounded into 12 parts, filled with beef marrow and spices, rolled and browned, and braised 15 min in a butter-roux sauce with meat stock and sherry.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 155 (falt i det fri)

Be the first to rate

About the dish

Benløse fugler her lages av kvernet oksekjøtt som bankes ut, fylles med oksemarg og krydder, rulles og trekkes i en sherrysaus. En rikelig festrett fra Erken & Caroline Steens kjøkken rundt 1900.

How to make it

1
Mince and divide the meat
Cut the trimmed beef chuck small and mince it once. Divide the mass into 12 equal parts.
2
Fill and roll
Pound each part out thinly on a board and place finely sliced beef marrow on it. Mix the spices and sprinkle a little on each part. Roll up into firm rolls.
3
Brown the rolls
Brown the rolls in butter until browned through.
4
Make the sauce and braise
Brown the butter, stir in the flour and thin with the stock. Bring to a boil, add the browned rolls and simmer covered for 15 minutes. Add the sherry at the end.

Changes from the original

Mengder omregnet til metrisk. «Oksemarv» beholdt som oksemarg. Krydderenheter angitt som ts. Kraftmengde ½ l = 5 dl.

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.

From1900 Modernised

To1900 Modernised

Pick two different editions to see a comparison.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why is the meat minced in this recipe?: The 1900 version uses minced beef pounded out thinly, unlike newer versions with whole slices. This gives even, firm rolls.
Can I leave out the beef marrow?: The marrow gives richness and succulence. It can be replaced with a little fatty pork, but then the original character changes.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!