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Stuffed Breast of Veal

Erken's stuffed breast of veal from 1914: a boned breast of veal filled with meat or fish forcemeat, rolled, sewn, and cooked 1½–2 hours in salted water, or browned and roasted. Served with shrimp, asparagus, tomato, or celery sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 213 (falt i det fri)

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About the dish

From the chapter on veal in Stor kokebok (1914). Stuffed breast of veal was a classic festive dinner in which the cheap breast was stretched with forcemeat.

How to make it

  1. 1

    Bone the breast

    Cut the bones out of the breast of veal and loosen the top layer of meat so that a pocket forms.

  2. 2

    Fill and sew shut

    Fill the pocket with the meat or fish forcemeat. Roll the breast up tightly and sew it well shut with kitchen thread.

  3. 3

    Cook

    Place the roll in boiling water, salt it, and let it cook gently for 1½–2 hours.

  4. 4

    Roasting alternative

    Instead of boiling, the breast can be browned in butter and roasted in the oven or a pot. Make the sauce as a veal-roast sauce.

  5. 5

    Serve

    Cut into slices and serve with shrimp, asparagus, tomato, or celery sauce, salad, and creamed vegetables.

Changes from the original

Quantities have been converted to modern units (grams/liters). The OCR error "8 4 kg" has been interpreted as ¾ kg forcemeat. The cooking time and method have been kept, but described in modern language.

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. 213) → 1949 (korrekturlest, s. 242)~33% av teksten endretfjernetlagt til
2 kg. kalvebryst ¾ kg. kjøtfarce kjøttfarse eller fiskefarce fiskefarse salt vand vann. Benene utskjæres, det øverste lag kjøt kjøtt løsnes, og aapningen, åpningen som fremkommer, fyldes fylles med farcen. farsen. Brystet rulles fast sammen og syes godt til. Sættes Settes over ilden varmen i kokende vand, vann, saltes, kokes 1½ á å 2 timer. Ræke-, Reke-, asparges-, tomat- eller sellerisaus serveres til. Istedenfor at å kokes kan kalvebrystet brunes i smør og stekes i ovn eller gryte. Sausen lages som kalvesteksaus, og salat og eller forskjellige stuede grønsaker grønnsaker serveres til.

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Frequently asked questions

How long should the stuffed breast of veal cook?
Place the breast in boiling, salted water and let it cook for 1½–2 hours. With preparation, the total time comes to around 2½ hours.
What do I use as the filling?
The recipe uses ¾ kg of meat forcemeat or fish forcemeat for 2 kg of breast of veal. The bones are cut out, the top layer of meat is loosened, and the opening is filled with the forcemeat.
How do I keep the forcemeat inside during cooking?
Roll the breast up tightly and sew it well shut with thread before placing it in the water.
Can the dish be roasted instead of boiled?
Yes. According to Schønberg Erken (Stor kokebok 1914, p. 213), the breast can be browned in butter and roasted in the oven or a pot. In that case the sauce is made as a veal-roast sauce, and salad and creamed vegetables are served with it. Boiled breast is served with shrimp, asparagus, tomato, or celery sauce.

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