How long does it take to steam the veal leg?

The meat steams, covered, for 2–3 hours. Figure on around 3.5 hours total including the larding and preparation. Turn and baste the meat often, and add more water if needed.

What does it mean to lard the meat?

100 g of fresh pork fat is cut into fine strips, tossed in a mixture of salt, pepper, chopped onion, and parsley, and inserted into the meat. This makes the veal leg juicier and more flavorful.

Which vegetables and sides go with it?

In the pot go celery, carrot, and parsley root in slices. At serving, the meat is laid sliced on a platter with small bouquets of lettuce leaves, alternating with fried tomatoes and creamed Jerusalem artichokes, and truffle sauce alongside.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook) of 1914, page 203. It is figured for about 10 servings with 3 kg of veal leg.

Steamed Veal Leg with Truffle Sauce

Name: Steamed Veal Leg with Truffle Sauce
Prep time: 40 min
Cook time: 2 h 50 min
Total time: 3 h 30 min
Yield: 10 servings
Cuisine: Norwegian
Ingredients: 3 kg veal leg; 100 g fresh pork fat (cut into fine strips); 3 tsp salt; 1 tsp pepper; 1 tbsp parsley (finely chopped); 1 tsp onion (finely chopped); 1 slice celery root; 1 pcs carrot; 1 pcs parsley root; 125 g butter; 2.5 dl water (boiling, more as needed)

Erken 1914: a 3 kg veal leg larded with fresh pork fat tossed in salt, pepper, onion, and parsley, steamed covered for 2–3 hours with root vegetables, butter, and a little water. Served sliced with a truffle sauce made from the pan juices, lettuce bouquets, fried tomatoes, creamed Jerusalem artichokes, and fried potatoes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 203 (falt i det fri)

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About the dish

A classic steamed veal roast in which the leg is larded with seasoned fresh pork fat and cooks slowly under a lid. The title mentions truffle sauce, which is made from the pan juices. The presentation with lettuce bouquets, fried tomatoes, and creamed Jerusalem artichokes is typical of Erken's platter arrangements.

How to make it

1
Larding
Wash and dry the meat. Mix the salt, pepper, finely chopped onion, and parsley, toss the strips of pork fat in the mixture, and lard the veal leg with them.
2
Into the pot
Place the meat in an oblong pot together with the cleaned root vegetables cut into slices. Pour over the melted, hot butter and then the boiling water.
3
Steaming
Let the meat steam, covered, for 2–3 hours. Turn it and spoon the pan juices over it often, adding more water if needed.
4
Sauce and serving
Slice the roast and lay it on a platter. Boil up the pan juices into a truffle sauce. Arrange with small bouquets of lettuce leaves alternating with fried tomatoes and creamed Jerusalem artichokes, and serve fried potatoes alongside.

Changes from the original

Measurements are converted to modern units, and "fresh pork" is given as fresh pork fat. The method is broken into steps and the language modernized; the garnish is kept as a suggestion.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 203) → 1949 (korrekturlest, s. 234)~35% av teksten endretfjernetlagt til

3 kg. ~~kalvelaar~~ kalvelår 100 gr. ferskt flesk 3 ~~teskeer~~ teskjeer salt 1 ~~teske~~ teskje pepper 1 ~~spiseske~~ spiseskje finhakket persille ~~1 teske~~ ½ teskje finhakket løk 1 skive selleri 1 gulerot 1 persillerot 125 gr. smør ~~1/4~~ ¾ l. ~~vand.~~ vann. Det vaskede, tørrede ~~kjøt spækkes~~ kjøtt spekkes med det i fine strimler ~~skaarne~~ skårne flesk, som først er vendt i det blandede salt, pepper, løk og persille; kjøttet ~~lægges~~ legges i en ~~langagtig~~ langaktig gryte med de rensede, i skiver ~~skaarne~~ skårne røtter, ~~overheldes~~ overhelles det smeltede, hete smør, ~~paaheldes~~ påhelles det kokende ~~vand,~~ vann, damper under ~~lok~~ lokk 2—3 timer, vendes og dryppes ofte over, idet man ~~tilsætter~~ tilsetter mere ~~vand,~~ vann, om fornødent. Opskjæres og serveres ~~paa~~ på fat, ~~hvorpaa~~ hvorpå er lagt ~~smaa~~ små buketter av salatblade, vekselvis med stekte tomater og stuede ~~jordartiskokker~~ jordartisjokker samt ~~en eller anden sort~~ stekte poteter.

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Frequently asked questions

How long does it take to steam the veal leg?: The meat steams, covered, for 2–3 hours. Figure on around 3.5 hours total including the larding and preparation. Turn and baste the meat often, and add more water if needed.
What does it mean to lard the meat?: 100 g of fresh pork fat is cut into fine strips, tossed in a mixture of salt, pepper, chopped onion, and parsley, and inserted into the meat. This makes the veal leg juicier and more flavorful.
Which vegetables and sides go with it?: In the pot go celery, carrot, and parsley root in slices. At serving, the meat is laid sliced on a platter with small bouquets of lettuce leaves, alternating with fried tomatoes and creamed Jerusalem artichokes, and truffle sauce alongside.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook) of 1914, page 203. It is figured for about 10 servings with 3 kg of veal leg.

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