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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 242)~89% of the text changedremovedadded
2,5 kg kalvekjøtt (bryst 2½ kg. kjøtt, bryst eller bog). bog vann (nok til å dekke kjøttet). salt. salt 50 g smør. gr. smør 50 g hvetemel. 0,75 l gr. hvetemel ¾ l. kalvekraft (silt og avskummet). 1 ts karri (utrørt i litt kraft). kokt ris (til servering). Vask kjøttet, del det over benet og kok det mørt i kokende, saltet vann, ca. 2 timer. Ta kjøttet opp, sil kraften og skjær kjøttet i passende stykker.. Smelt smøret, rør inn melet teskje karri. Kjøttet vaskes, knekkes og spe med 7,5 dl silt, avskummet kalvekraft. La kokes som forklart ovenfor. Når sausen småkoke noen minutter.. Rør karrien ut er laget, tilsettes karrien, utrørt i litt kraft og tilsett den i sausen. kraft. Sausen må skal da ikke koke etter dette. Legg kjøttstykkene i sausen og varm dem forsiktig gjennom.. Legg kjøttet på et litt dypt fat med sausen. Server kokt ris mere. Kokt risengryn eller byggryn serveres til; risen kan grynene kan, efter at de er kokt, formes i små former, former; hvelves når den de er kald kolde, og legges serveres rundt kjøttet. kjøttet, som er lagt på et litt dypt fat.

Note on Modernised

Mål modernisert (g, dl, ts). Fremgangsmåten er skrevet ut i fulle trinn, siden originalen henviser til frikasséoppskriften. Risengryn er kalt ris.

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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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