Which ingredients do I need?

2 kg moose meat, ½ kg pork, 2 eggs, 2 deciliters stock or sour cream, plus salt and pepper. The recipe makes about 10 servings.

How do I make the forcemeat?

The meat and pork are ground twice. Then add pepper, salt, the beaten eggs, and the stock (or the sour cream). The forcemeat is formed into round patties.

How are the patties fried?

They are fried in butter or fat. The total time for the recipe is about 60 minutes.

Can the dish be stored?

Yes, according to the original text from Henriette Schønberg Erken's "Stor kokebok" (1914, p. 308), these patties are well suited for canning.

Moose Patties

Name: Moose Patties
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 10 servings
Cuisine: Norwegian
Ingredients: 2 kg moose meat; 500 g pork (fatty pork or fatback); 2 pcs eggs (beaten); 2 dl meat stock or sour cream; salt (to taste); pepper (to taste)

Moose patties: 2 kg moose meat and ½ kg pork ground twice, mixed with 2 eggs, 2 dl stock or sour cream, salt and pepper, formed into round patties and fried in butter or fat. Suitable for canning.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 308 (falt i det fri)

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About the dish

A simple hunter's recipe for patties of moose meat. Erken points out that the patties are well suited for canning – a common way to preserve big-game meat in the days before freezers.

How to make it

1
Grind the meat
Grind the meat and pork together twice.
2
Mix the forcemeat
Add pepper, salt, the beaten eggs, and the stock (or the sour cream), and mix well.
3
Form and fry
Form round patties and fry them in butter or fat. The forcemeat is also well suited for canning.

Changes from the original

The OCR-unclear pork amount is interpreted as ½ kg. Modern measures and units; "flesk" given as fatty pork/fatback.

In stores now

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

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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. 341)~75% of the text changedremovedadded

2 ~~kg elgkjøtt. 500 g flesk (fett svinekjøtt eller spekk).~~ kg. kjøtt, ½ kg. flesk, 2 ~~stk egg (vispet).~~ egg, 2 ~~dl kjøttkraft~~ del. kraft eller sur ~~fløte. salt (etter smak). pepper (etter smak).~~ fløte, salt, pepper. Mal kjøtt og flesk ~~to ganger sammen.. Tilsett~~ 2 ganger, tilsett pepper, salt, de vispede ~~eggene og kraften (eller den sure fløten),~~ egg og ~~bland godt.. Form~~ kraften. Dannes til runde ~~kaker og stek dem~~ kaker, stekes i smør eller fett. ~~Farsen egner seg også~~ Egner sig godt til hermetisk ~~nedlegging.~~ nedlegning.

Note on Modernised

OCR-uklar fleskemengde tolket som ½ kg. Moderne mål og enheter; «flesk» angitt som fett svinekjøtt/spekk.

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Frequently asked questions

Which ingredients do I need?: 2 kg moose meat, ½ kg pork, 2 eggs, 2 deciliters stock or sour cream, plus salt and pepper. The recipe makes about 10 servings.
How do I make the forcemeat?: The meat and pork are ground twice. Then add pepper, salt, the beaten eggs, and the stock (or the sour cream). The forcemeat is formed into round patties.
How are the patties fried?: They are fried in butter or fat. The total time for the recipe is about 60 minutes.
Can the dish be stored?: Yes, according to the original text from Henriette Schønberg Erken's "Stor kokebok" (1914, p. 308), these patties are well suited for canning.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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