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

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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