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Moose Meatballs

Moose meatballs: moose meat and pork ground six times, then twice more with red-wine-soaked bread with the crust removed. The forcemeat is worked with eggs, stock, and a little red wine and cooked as balls or a pudding, or preserved in jars.

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

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About the dish

A finer moose forcemeat where red-wine-soaked bread crumb adds flavor and juiciness. The forcemeat can be cooked as small balls or a pudding, or packed into jars and cans – Erken thinks practically about the hunting bounty that has to last.

How to make it

  1. 1

    Grind the meat

    Scrape the meat and grind it together with the pork 6 times.

  2. 2

    Soak the bread

    Peel the crust off the bread rolls and dip the crumb in red wine. Then grind the meat forcemeat 2 times together with the bread.

  3. 3

    Work the forcemeat

    Work or pound the forcemeat and add the eggs, stock, and a little red wine until the forcemeat is firm enough.

  4. 4

    Cook or preserve

    Cook the forcemeat into small balls or as a pudding, or pack it into cans or jars and process it in the usual way.

Changes from the original

The OCR-unclear meat amount is interpreted as 1 kg moose meat and ¼ kg pork. Modern measures; "rundstykker" retained, the crust peeled off as in the original.

In stores now

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

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 308) → 1949 (korrekturlest, s. 341)~42% av teksten endretfjernetlagt til
1 1⁄2 kg. elgkjøt ¼ elgkjøtt, 3⁄4 kg. flesk flesk, 6 rundstykker rundstykker, 2 egg rødvin egg, rødvin, kraft. Skrap kjøttet og mal det sammen med flesket 6 ganger. ganger Mal det derefter 2 ganger med brødet, som skorpen er skrællet skrellet av; dyp dypp brødet først i rødvin. Farcen Farsen røres eller støtes nu og tilsættes tilsettes herunder eggene, kraft og litt rødvin, — indtil farcen inntil farsen er passe fast. Kokes til smaa boller, småboller, pudding eller lægges legges ned i hermetiske bokser eller glas glass og behandles paa på vanlig maate. måte.

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Frequently asked questions

Why is the meat ground so many times?
Moose meat is lean and coarse, and in 1914 the forcemeat was finely ground to become smooth: 6 times with the pork, then 2 times together with the bread. Today you can use a meat grinder several times or a food processor.
What do the red wine and bread rolls do in the forcemeat?
The crust is peeled off the 6 bread rolls, and the bread is dipped in red wine before it is ground in. The bread binds the forcemeat, while the red wine adds flavor; a little more red wine and stock are also added until the forcemeat reaches a suitably firm consistency.
Can the forcemeat be used for anything other than balls?
Yes, the original says it can be cooked as small balls, as a pudding, or packed into cans/jars and processed in the usual way (canning).
How much pork should be added?
¼ kg pork to 1 kg moose meat – the fat is necessary so the lean game meat does not turn dry.

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