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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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Time machine – what changed?

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From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 199)~86% of the text changedremovedadded
1,5 kg 1 3/4 kg. benfritt oksekjøtt (helst av låret). 50 g gr. ferskt sideflesk (skjæres i strimler til speking). flesk 1 ts teskje finhakket løk. 0,25 ts pepper. 0,25 ts løk 3/4 — pepper 3/4 — ingefær (malt). 4 stk — nellik (knust). 1 ts salt. 1 ss finhakket persille. teskje salt 60 g gr. smør (til bruning). 25 g gr. hvetemel (til å mele kjøttet). 12 dl 1 — 1 1/2 l. vann (10–15 dl, kokende). 1 spiseskje finhakket persille Saus: 50 g gr. smør (til sausen). 40 g gr. hvetemel (til sausen). 1 ts sukker. teskje sukker 1 ts eddik. 1,5 dl — eddik 1 1/2 dd. fløte. Bland finhakket Kjøttet, helst av låret, spekkes med fleskestrimler, som dyppes i en blanding av den finhakkede løk, pepper, ingefær, knust nellik, salt og persille på et fat.. Skjær flesket i strimler, dypp dem i krydderblandingen og spekk kjøttet med dem. Krydderet som faller av flesket gnis inn i kjøttet.. Mel kjøttet. Brun smøret persille. Kjøttet meles, brunes i en gryte og brun kjøttet godt på alle sider.. Spe med kokende vann det brunede smør, påspes litt etter litt. La kjøttet småkoke under lokk i ca. 1 time, og vend efter litt det kokende vann, småkoker 1 time under lokk, vendes av og til. Sil kraften.. Brun 50 g smør, rør inn hvetemelet til; kraften siles. Saus: Smør og spe mel langbrunes, spes med 7,5–10 dl 1/2 —3/4 l. av den silte kraften kraft og fløten. La sausen småkoke i fløten; småkoker 10 minutter.. Smak sausen til med eddik, sukker og salt. Skjær steken i skiver minutter, tilsettes eddik og server med sausen. sukker samt salt efter smak. NB. Det krydder som faller fra flesket, gnis kjøttet inn med.

Note on Modernised

Mengder er satt i moderne enheter (dl, g, ts, ss). «Ferskt flesk» er tolket som fersk, usaltet sideflesk til speking. Vann/kraftmengder oppgitt i dl. Fremgangsmåten er delt i trinn, men språket i selve oppskriftsteksten er beholdt uendret i transkripsjonen.

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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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