What meat is used for a steam-cooked cutlet?

One cutlet of about 150 g of veal or lamb. It is pounded lightly and sprinkled with a little salt.

How do you steam the cutlet without a steamer?

Either between two plates over boiling water (the same method as steam-cooked fish), or by placing the cutlet in a bowl tied over with buttered paper and set in a water bath.

How long does it take?

Around 20–30 minutes in the water bath; figure on about 35 minutes total including preparation.

Why is the recipe listed under invalid food?

It is taken from the chapter on the care and feeding of the sick in Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook) (1914, p. 665). Steam-cooking without fat gives a mild, easily digestible portion for one person.

Steam-Cooked Cutlet

Name: Steam-Cooked Cutlet
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1 servings
Cuisine: Norwegian
Ingredients: 1 pcs veal or lamb cutlet (about 150 g); salt (a little)

Erken's steam-cooked cutlet for invalids: a pounded, lightly salted veal or lamb cutlet is steamed between two plates or in a covered bowl in a water bath for 20–30 minutes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 665 (falt i det fri)

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About the dish

Steaming between two plates over boiling water was Erken's gentlest preparation for the sick: the meat becomes tender without fat and without a strong fried flavor.

How to make it

1
Prepare the cutlet
Pound the cutlet lightly flat and sprinkle a little salt over it.
2
Steam
Place the cutlet between two plates over a pot of boiling water, or put it in a bowl tied over with buttered paper (parchment paper).
3
Finish cooking
Cook in the water bath for 20–30 minutes until the cutlet is tender. Serve with the juices that collect.

Changes from the original

The measurements are kept (150 g cutlet). Buttered paper can today be replaced with parchment paper or aluminum foil/a lid.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 798)~82% of the text changedremovedadded

1 ~~stk~~ kotelett (å 150 gr.), salt. En kalve- eller lammekotelett ~~(ca. 150 g). salt (litt). Bank koteletten lett flat og strø~~ bankes, strøes med litt salt ~~over.. Legg koteletten mellom to~~ og kokes mellem 2 tallerkener ~~over en kjele med kokende vann,~~ som forklart under dampkokt fisk, eller ~~legg~~ man legger den i en ~~bolle som bindes over~~ spillkum, overbinder denne med smurt papir ~~(bakepapir).. Kok~~ og koker i vannbad ~~i 20–30 minutter til koteletten er mør. Serveres med kraften som samler seg.~~ omkring 20—30 minutter.

Note on Modernised

Målene er beholdt (150 g kotelett). Smurt papir kan i dag erstattes med bakepapir eller aluminiumsfolie/lokk.

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Frequently asked questions

What meat is used for a steam-cooked cutlet?: One cutlet of about 150 g of veal or lamb. It is pounded lightly and sprinkled with a little salt.
How do you steam the cutlet without a steamer?: Either between two plates over boiling water (the same method as steam-cooked fish), or by placing the cutlet in a bowl tied over with buttered paper and set in a water bath.
How long does it take?: Around 20–30 minutes in the water bath; figure on about 35 minutes total including preparation.
Why is the recipe listed under invalid food?: It is taken from the chapter on the care and feeding of the sick in Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook) (1914, p. 665). Steam-cooking without fat gives a mild, easily digestible portion for one person.

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