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.

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

Egg
- X-tra Egg S/M 12stkX-TRAca. kr 26,50 · Coop
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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

1914 (proofread, p. 308) → Modernised~74% of the text changedremovedadded

1 ~~kg. elgkjøt ¼ kg.~~ kg elgkjøtt (skrapet). 250 g flesk (fett svinekjøtt eller spekk). 6 stk rundstykker (skorpen skrelles av). 2 ~~egg~~ stk egg. 1 dl rødvin ~~kraft.~~ (til bløtlegging og i farsen). 2 dl kjøttkraft (etter behov). Skrap kjøttet og mal det sammen med flesket 6 ~~ganger.~~ ganger.. Skrell skorpen av rundstykkene og dypp brødinnmaten i rødvin. Mal ~~det derefter~~ deretter kjøttfarsen 2 ganger sammen med ~~brødet, som skorpen er skrællet av; dyp brødet først i rødvin. Farcen røres~~ brødet.. Rør eller ~~støtes nu~~ støt farsen og ~~tilsættes~~ tilsett eggene, kraft og litt ~~rødvin, — indtil farcen~~ rødvin til farsen er passe ~~fast. Kokes~~ fast.. Kok farsen til ~~smaa boller, pudding~~ små boller eller ~~lægges~~ som pudding, eller legg den ned i hermetiske bokser eller ~~glas~~ glass og ~~behandles paa~~ behandle den på vanlig ~~maate.~~ måte.

Note on Modernised

OCR-uklar kjøttmengde tolket som 1 kg elgkjøtt og ¼ kg flesk. Moderne mål; «rundstykker» beholdt, skorpen skrelles av som i originalen.

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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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