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Whale meat roast

Whale meat roast (dyrestek) is whale meat parboiled for 5 minutes, browned and simmered in milk or stock for about 45 minutes, with a sauce thickened with brown roux. From Erken's Stor kokebok (1949), p. 366.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 366 (falt i det fri)

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About the dish

Whale meat was a common and inexpensive meat in postwar Norway, and the book gives both an ordinary pot roast and a soured variation.

How to make it

  1. 1

    Parboil the meat

    Bring the whale meat to the boil in lightly salted boiling water and boil for 5 minutes. Take the meat out at once. It can be larded with strips of pork, or the diced pork can cook along in the pot.

  2. 2

    Brown and simmer

    Brown the meat in the fat, salt it and add boiling milk or stock. Simmer for about 45 minutes.

  3. 3

    Make the sauce

    Thicken the cooking liquid with brown roux. A small slice of mysost, or soured cream if possible, improves it. Simmer the sauce for 5 minutes.

  4. 4

    Soured version

    For a soured roast, leave the whale meat in vinegar water overnight, 1 dl vinegar to 1 l water. No other soaking is then needed.

Changes from the original

Measures are given in modern units. The text gives no oven temperature or other amounts than those listed, so nothing has been added.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 366) → Modernised~66% of the text changedremovedadded
½ kg. hvalkjøtt 0,5 kg hvalkjøtt. 2 spiseskjeer fett ¾ l. ss fett. 0,75 l melk eller kraft flesk, om (kokende). flesk (om man har. Til denne rett bør har, i terninger). salt (til kokevannet og til brunet kjøtt). brun jevning (til sausen). 1 stk liten skive mysost (eller sur fløte, om mulig). 1 dl eddik (til surstek, til 1 l vann). Gi hvalkjøttet gis et opkok oppkok i kokende lett, kokende, lett saltet vann, vann og kok i 5 min. minutter. Ta kjøttet straks op. Hvis man vil opp. Det kan dette spekkes med flesketerninger flesketerninger, eller flesket koker fleskebitene kan koke med i gryten. gryten.. Brun kjøttet, kjøttet i fettet, salt og spe med kokende melk eller kraft, småkok kraft. Småkok i ca. ¾ time. Til saus jevnes time.. Jevn kraften med brun jevning. En liten skive mysost eller eller, om mulig mulig, sur fløte gjør godt. Småkok sausen i 5 min. minutter.. Til surstek bør hvalkjøttet legges hvalkjøttet i eddikvann natten over. over, 1 dcl. dl eddik til 1 l. l vann. Ellers altså Da trengs ellers ikke utvanning.

Note on Modernised

Mål er skrevet i moderne enheter. Teksten har ingen ovnstemperatur eller andre mengder enn de som står, så ingenting er lagt til.

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Frequently asked questions

Why is the whale meat parboiled?
The book says the meat should be brought to the boil in lightly salted water and boiled for 5 minutes before browning.
How is it made into a soured roast?
Leave the whale meat in vinegar water overnight, 1 dl vinegar to 1 l water. No further soaking is needed.
What can go into the sauce?
The book suggests a small slice of mysost (brown whey cheese) or soured cream, which improves the sauce.

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