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Beef, Danish style

Danish beef from Erken 1914: ground beef ground together with boiled potatoes, seasoned with salt, pepper, and grated onion, thinned with water or milk, formed into round patties, and fried in browned butter. Served with lettuce, cress, and fried potato straws.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 183 (falt i det fri)

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About the dish

From the meat chapter of Henriette Schønberg Erken's Stor kokebok (1914). A Danish-inspired meat-patty dish in which boiled potatoes are ground into the mixture to make the patties tender and stretch further. The serving with fried potato straws and cress is typical of the plating ideals of the day.

How to make it

  1. 1

    Grind the meat

    Cut the meat into pieces and run it through a meat grinder 5 times. Then run it once more together with the boiled potatoes.

  2. 2

    Stir the mixture

    Stir in the salt, pepper, grated onion, and potato starch. Thin bit by bit with the cold water or milk until the mixture is smooth.

  3. 3

    Form and fry

    Form the mixture into round patties. Brown the butter in the pan and fry the patties through over medium heat.

  4. 4

    Plating

    Place the patties on an oblong platter and garnish with lettuce, cress, and fried potato straws.

Changes from the original

Measures are modernized (del. → dl, gr. → g, tablespoon/teaspoon → tbsp/tsp). The amount of salt is adjusted down to a realistic level (1 tbsp salt in the original is assumed to be measured by spoon in the 1914 Norwegian sense; given here as 2 tsp). Potato starch is given in modern form. The method is split into numbered steps.

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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. 183) → Modernisert~81% av teksten endretfjernetlagt til
400 gr. oksekjøt g oksekjøtt (renskåret). 100 gr. g kokte poteter (avkjølte). 10 gr. potetesmel 2—3 del. koldt vand g potetmel. 2,5 dl kaldt vann eller melk 1 spiseske salt 1/2 teske pepper (2–3 dl). 2 ts salt. 0,5 ts pepper. 1 stk løk (revet). 100 gr. smør. Kjøttet skjæres g smør (til steking). salat, karse og males stekte potetstrå (til pynt). Skjær kjøttet i stykker og kjør det gjennom kjøttkvern 5 ganger, derefter en ganger. Kjør det så én gang til sammen med poteterne; krydderier, den revne de kokte potetene.. Rør inn salt, pepper, revet løk og melet røres i, spædes potetmel. Spe litt efter etter litt med vandet. Deigen lages det kalde vannet eller melken til deigen er smidig.. Form deigen til runde kaker, som stekes kaker. Brun smøret i det brunede smør. Serveres paa pannen og stek kakene gjennom på middels varme.. Legg kakene på et avlangt fat og pyntes pynt med salat, karse og stekte potetesstraa. potetstrå.

Note til Modernisert

Mål er modernisert (del. → dl, gr. → g, spiseske/teske → ss/ts). Mengden salt er justert ned til realistisk nivå (1 ss salt i originalen antas å være målt med skjeen i norsk 1914-forstand; oppgis her som 2 ts). Potetmel angis i moderne form. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

Why is the meat ground so many times?
In the original recipe the beef is ground 5 times, and then once more together with the boiled potatoes. This gives a finer, even forcemeat that binds well with the potato starch and the liquid.
How much liquid goes into the mixture?
2–3 deciliters of cold water or milk, thinned in bit by bit after the seasoning, grated onion, and potato starch have been stirred in.
How is the Danish beef served?
The patties are fried in browned butter (100 g) and placed on an oblong platter, garnished with lettuce, cress, and fried potato straws.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok of 1914, page 183. It serves 4 and takes around 45 minutes.

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