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Beef à la mode

Beef à la mode from Erken's Stor kokebok 1914: 1.5 kg boneless beef larded with spice-dipped pork strips, dredged, browned in butter, and simmered 1 hour covered. The stock is strained and used in a brown cream sauce with sugar and vinegar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 172 (falt i det fri)

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About the dish

The page opens with Erken's little reflection on sauce: "Whoever can make a sauce can cook." She warns against washing the pan drippings away — the brown layer is the very essence of the meat. Beef à la mode is a larded, browned beef roast that simmers covered, with a brown cream sauce made from the stock.

How to make it

  1. 1

    Mix the seasoning

    Mix the finely chopped onion, pepper, ginger, crushed cloves, salt, and parsley on a plate.

  2. 2

    Lard the meat

    Cut the pork into strips, dip them in the spice mixture, and lard the meat with them. Rub the spices that fall off the pork into the meat.

  3. 3

    Brown the roast

    Dredge the meat in flour. Brown the butter in a pot and brown the meat well on all sides.

  4. 4

    Simmer

    Thin with boiling water bit by bit. Let the meat simmer, covered, for about 1 hour, turning it occasionally. Strain the stock.

  5. 5

    Make the sauce

    Brown 50 g butter, stir in the wheat flour, and thin with 7.5–10 dl of the strained stock and the cream. Let the sauce simmer for 10 minutes.

  6. 6

    Season and serve

    Season the sauce with vinegar, sugar, and salt. Cut the roast into slices and serve with the sauce.

Changes from the original

Quantities are given in modern units (dl, g, tsp, tbsp). "Fresh pork" is interpreted as fresh, unsalted pork belly for larding. Water/stock amounts are given in dl. The method is split into steps, but the language of the recipe text itself is kept unchanged in the transcription.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 172) → 1949 (korrekturlest, s. 199)~42% av teksten endretfjernetlagt til
1 1/2 3/4 kg. benfrit oksekjøt benfritt oksekjøtt 50 gr. ferskt flesk 1 teske teskje finhakket løk 1/4 teske 3/4 — pepper 1/4 teske 3/4 — ingefær 4 — nellik 1 teske teskje salt 60 gr. smør 25 gr. hvetemel 1—1 1 — 1 1/2 l. vand vann 1 spiseske spiseskje finhakket persille Saus: 50 gr. smør 40 gr. hvetemel 1 teske teskje sukker 1 teske — eddik 1 1/2 del. dd. fløte. Kjøttet, helst av laaret, spækkes låret, spekkes med fleskestrimler, som dyppes i en blanding av den finhakkede løk, pepper, ingefær, nellik og nellik, salt og persille. Kjøttet meles, brunes i det brunede smør, paaspædes påspes litt efter litt det kokende vand, smaakoker vann, småkoker 1 time under lok, lokk, vendes av og til; kraften siles. Saus: Smørret brunes, irøres hvetemelet, spædes Smør og mel langbrunes, spes med 3/4—1 1/2 —3/4 l. av den silede silte kraft og fløten; smaakoker småkoker 10 minutter, tilsættes tilsettes eddik og sukker samt salt efter smak. NB. Det krydder, krydder som falder faller fra flesket, gnides gnis kjøttet ind inn med.

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Frequently asked questions

Which cut of beef is best?
Preferably boneless meat from the leg — 1 1/2 kg for 6 servings.
What does it mean to lard the meat?
Fresh pork (50 g) is cut into strips that are dipped in a mixture of finely chopped onion, pepper, ginger, cloves, salt, and parsley, and inserted into the meat before cooking.
How long should the meat cook?
The meat is dredged, browned in browned butter, thinned with boiling water little by little, and simmered about 1 hour covered. Turn it occasionally. Total time with the sauce is about 100 minutes.
How is the sauce made?
Brown 50 g butter, stir in 40 g wheat flour, thin with 3/4–1 liter of the strained stock and 1 1/2 dl cream. Simmer 10 minutes and season with 1 tsp sugar and 1 tsp vinegar.

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