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Steamed Veal Leg with Truffle Sauce

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. 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. 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. 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. 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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 203) → Modernised~80% of the text changedremovedadded
3 kg. kalvelaar kg kalvelår. 100 gr. g ferskt flesk spekk (skåret i fine strimler). 3 teskeer salt ts salt. 1 teske pepper ts pepper. 1 spiseske finhakket ss persille (finhakket). 1 teske finhakket ts løk (finhakket). 1 skive selleri sellerirot. 1 gulerot stk gulrot. 1 persillerot stk persillerot. 125 gr. smør 1/4 l. vand. Det vaskede, tørrede kjøt spækkes med det i fine strimler skaarne flesk, som først er vendt i det blandede g smør. 2,5 dl vann (kokende, mer etter behov). Vask og tørk kjøttet. Bland salt, pepper, finhakket løk og persille; persille, vend spekkstrimlene i blandingen og spekk kalvelåret med dem.. Legg kjøttet lægges i en langagtig langaktig gryte sammen med de rensede, rensede rotsakene skåret i skiver skaarne røtter, overheldes skiver. Hell over det smeltede, hete smør, paaheldes smøret og deretter det kokende vand, damper vannet.. La kjøttet dampe under lok 2—3 timer, vendes lokk i 2–3 timer. Vend og dryppes ofte over, idet man tilsætter mere vand, øs sky over ofte, og tilsett mer vann om fornødent. Opskjæres nødvendig.. Skjær steken opp og serveres paa fat, hvorpaa er lagt smaa legg den på fat. Kok opp skyen til trøffelsaus. Anrett med små buketter av salatblade, salatblad vekselvis med stekte tomater og stuede jordartiskokker samt en eller anden sort jordskokker, og server stekte poteter. poteter til.

Note on Modernised

Mål er omregnet til moderne enheter, «ferskt flesk» er angitt som ferskt spekk. Fremgangsmåten er delt i trinn og språket modernisert; garnityret er beholdt som forslag.

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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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