Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Benløse fugler (Norwegian beef roulades) II

Benløse fugler ("boneless birds," traditional Norwegian beef roulades): thin, pounded slices of beef filled with meat forcemeat, spices (salt, pepper, ginger, cloves), and marrow or pork, rolled and tied, dredged and browned, then cooked 45–60 minutes in stock and served with a brown thickened sauce. For 1 kg of meat you use 500 g forcemeat and 200 g marrow.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 643 (falt i det fri)

Be the first to rate

About the dish

Benløse fugler is a traditional roll of thin meat slices with a filling, known in Norwegian cookbooks since the 1800s. Erken fills them with her own meat forcemeat and marrow, and lets them simmer tender in stock.

How to make it

  1. 1

    Pound the meat

    Cut the meat into barely finger-thick slices across the grain and pound the slices well flat.

  2. 2

    Fill and roll

    Place 1 tbsp of ready-made forcemeat on each slice, sprinkle with a little of the mixed spice blend (salt, pepper, ginger, and cloves), and add finely sliced marrow, kidney suet, or a slice of pork. Roll the slice up tightly, if desired around a sausage pin, and tie with string.

  3. 3

    Brown

    Dredge the rolls in flour and brown them in butter or fat in a pot.

  4. 4

    Cook

    Thin with boiling meat stock and let the rolls cook 45–60 minutes until tender.

  5. 5

    Serve

    Remove the pins and string and serve with a brown thickened sauce.

Changes from the original

Quantities are given in modern units and the spices gathered into a single blend. Marrow can be replaced with kidney suet or a slice of pork, as the original allows. Frying is specified in butter or cooking fat.

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.

Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 643) → Modernisert~85% av teksten endretfjernetlagt til
1 kg. oksekjøt, uegte filet, flatbif kg oksekjøtt (mørbrad, flatbiff eller rundbif ½ kg. kjøtfarce rundbiff). 500 g kjøttfarse (ferdiglaget, se egen oppskrift). 200 gr. marv g marg (eller nyretalg, eventuelt tynne fleskeskiver). 1 spiseske salt ss salt. 1 teske pepper ½ teske ts pepper. 0,5 ts ingefær ¼ — (malt). 0,25 ts nellik Kjøttet skjæres (malt). 2 ss hvetemel (til å mele rullene). 50 g smør (eller matfett). 5 dl kjøttkraft (kokende). Skjær kjøttet i knapt fingertykke skiver over trevlerne, bankes godt. Skiverne belægges med på tvers av fibrene og bank skivene godt flate.. Legg 1 spiseske færdiglaget kjøtfarce, strøes med ss ferdig kjøttfarse på hver skive, strø over litt av det den blandede krydder; finskaaren marv lægges paa, eller kryddermiksen (salt, pepper, ingefær og nellik) og legg på finskåret marg, nyretalg eller en skive flesk gaar ogsaa an. Kjøtskiven rulles flesk. Rull skiven fast sammen om sammen, eventuelt rundt en pølsepind eller ikke, som man vil, surres pølsepinne, og surr med traad. De benløse fugler meles, brunes tråd.. Mel rullene og brun dem i smør eller fett, paaspædes fett i en gryte.. Spe med kokende kraft kjøttkraft og koker ¾—1 time. Pinde la rullene koke 45–60 minutter til de er møre.. Fjern pinner og traad fjernes, tråd og de serveres server med brun, jevnet saus.

Note til Modernisert

Mengder er oppgitt i moderne enheter og krydderiene samlet i én blanding. Marg kan erstattes med nyretalg eller en skive flesk, slik originalen tillater. Steking angitt i smør eller matfett.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Which cuts of meat suit benløse fugler?
The recipe uses 1 kg of beef — mock tenderloin, flat steak, or round steak. The meat is cut into barely finger-thick slices across the grain and pounded well.
How long should they cook?
The rolls are dredged and browned in butter or fat, thinned with boiling stock, and cook for 3/4–1 hour. Figure around 110 minutes total with preparation.
What is used for the filling?
1 tablespoon of ready-made forcemeat per slice, a little of the spice blend (salt, pepper, ginger, cloves), and finely sliced marrow. Kidney suet or a slice of pork can be used instead of marrow.
How are the rolls held together, and what is served with them?
The meat slice is rolled up tightly, if desired around a sausage pin, and tied with string. The pins and string are removed before serving, and the dish is served with a brown thickened sauce.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!