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Veal in curry

Veal in curry from Erken 1914: breast or shoulder of veal simmered until tender, served in a light butter-and-flour sauce made from the stock with 1 tsp curry (no further boiling), with boiled rice molded in small forms around the meat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 212 (falt i det fri)

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About the dish

Erken's curry version of veal fricassee, an early example of Indian-inspired spicing in Norwegian bourgeois cookery around 1914. The method refers back to the fricassee recipe preceding it.

How to make it

  1. 1

    Cook the meat

    Wash the meat, cut it off the bone, and cook it until tender in boiling salted water, about 2 hours. Lift out the meat, strain the stock, and cut the meat into suitable pieces.

  2. 2

    Make the sauce

    Melt the butter, stir in the flour, and thin with 7.5 dl strained, skimmed veal stock. Let the sauce simmer for a few minutes.

  3. 3

    Add the curry

    Stir the curry smooth in a little stock and add it to the sauce. The sauce must not boil after this. Place the pieces of meat in the sauce and warm them through gently.

  4. 4

    Serving

    Arrange the meat on a slightly deep platter with the sauce. Serve boiled rice alongside; the rice can be molded in small forms, turned out once cold, and arranged around the meat.

Changes from the original

Measurements modernized (g, dl, tsp). The method is written out in full steps, since the original refers to the fricassee recipe. Whole rice grains are simply called rice.

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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. 212) → 1949 (korrekturlest, s. 242)~32% av teksten endretfjernetlagt til
2½ kg. kjøt, kjøtt, bryst eller bog vand vann salt 50 gr. smør 50 gr. hvetemel ¾ l. kalvekraft 1 teske teskje karri. Kjøttet vaskes, knækkes knekkes og kokes som forklaret forklart ovenfor. Naar Når sausen er laget, tilsættes tilsettes karrien, utrørt i litt kraft. Sausen skal da ikke koke mere. Kokt risengryn eller byggryn serveres til; grynene kan, efterat efter at de er kokt, formes i smaa små former; hvælves, naar hvelves når de er kolde, og serveres rundt kjøttet, som er oplagt paa lagt på et litt dypt fat.

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Frequently asked questions

Which cut should I use?
Breast or shoulder of veal, about 2½ kg. The meat is washed and cracked (chopped/divided with the bone) before cooking in salted water.
How long does the dish take?
Allow about 2 hours and 20 minutes in all, most of it for cooking the meat until tender, plus time for the sauce.
How do I make the curry sauce?
Stir a light roux of 50 g butter and 50 g wheat flour, and thin with ¾ liter veal stock. Finally add 1 teaspoon curry powder stirred smooth in a little stock – the sauce should not boil after this.
What is served with it?
Boiled rice. After cooking, the rice can be molded in small forms, turned out once cold, and arranged around the meat on a slightly deep platter.

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