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Veal loaf

Erken's veal loaf from 1914: veal and pork ground four times, mixed with salt, flour, and milk, rolled with pieces of marrow and rusk, browned in butter, and finished by braising in meat stock and cream. Served with tomato sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 214 (falt i det fri)

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About the dish

Veal loaf is a rolled meat forcemeat from the veal chapter of Henriette Schønberg Erken's "Stor kokebok" (1914). Marrow from marrow bones was a common filling in the finer forcemeat dishes of the time, and the dish was served with tomato sauce.

How to make it

  1. 1

    Grind the meat

    Cut the veal and pork into pieces and grind the mixture 4 times.

  2. 2

    Mix the forcemeat

    Stir in the salt, then the flour, and thin with the milk little by little into a smooth, firm forcemeat.

  3. 3

    Shape the veal loaf

    Moisten a wide board or baking paper with cold water. Spread the forcemeat out to about a finger's thickness. Brush with beaten egg and sprinkle with sifted rusk. Lay pieces of marrow in a strip along the middle if you are using marrow, and roll the forcemeat up tightly into a loaf.

  4. 4

    Brown

    Lightly brown the butter in a wide pan or pot and brown the veal loaf nicely on all sides.

  5. 5

    Braise until done

    Add meat stock and cream. Let the veal loaf braise gently, covered, on the stovetop or in the oven at 160 °C (320 °F) for about 45 minutes (¾ hour).

  6. 6

    Sauce and serving

    Lift out the veal loaf, reduce the stock to a suitably thick gravy, and pour it over. Serve tomato sauce alongside.

Changes from the original

Amounts are converted to modern measures (1 deciliter = 1 dl, ½ liter stock). "Flesk" is interpreted as fresh, fatty pork belly. Rusk can be replaced with dry breadcrumbs. The marrow is made optional, as the original suggests. Cooking is given with a modern oven temperature.

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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
1949 (proofread, p. 244) → Modernised~87% of the text changedremovedadded
1 kg. kg renskåret kalvekjøtt ½ kg. flesk kalvekjøtt. 250 g fersk, fet svineside (flesk) (kvernes sammen med kalvekjøttet). 1 dessertskje ss salt ½ — (1 dessertskje i originalen). 2 ss hvetemel (etter behov). 1 del. melk dl melk. 1 stk egg (til pensling). 3 ss finmalt kavring eller strøbrød (siktet). 100 gr. smør ½ l. kjøttkraft g smør. 0,5 l kjøttkraft. 2 dd. fløte dl fløte. 200 gr. marg. Kjøttet g beinmarg (kan utelates). Skjær kalvekjøtt og flesket skjæres op flesk i biter og males kvern blandingen 4 ganger, irøres ganger.. Rør inn salt, mel deretter melet, og spe med melken litt efter litt. En om litt til en smidig, fast farse.. Fukt en bred spekkefjel fuktes fjøl eller bakepapir med koldt vann, kaldt vann. Bre farsen legges utover ut i 1 cirka en fingers tykkelse, overpensles med egg, strøes tykkelse. Pensle med støtt, sammenvispet egg og strø over siktet kavring, belegges med margstykker, hvis man har, rulles tett sammen, brunes på stekepanne kavring. Legg margbiter i det en stripe langs midten om du bruker marg, og rull farsen tett sammen til et brød.. Brun smøret lett brunede smør. Kjøttkraften i en vid panne eller gryte og fløten spes på. Småtrekker brun kalvebrødet pent på pannen alle sider.. Spe på kjøttkraft og fløte. La kalvebrødet småtrekke under lokk på platen eller i stekeovnen ¾ time. Skyen innkokes ovnen på 160 °C i cirka 45 minutter (¾ time).. Ta opp kalvebrødet, kok inn kraften til passe tykk sky og hefles hell den over. Tomatsaus serveres Server tomatsaus til.

Note on Modernised

Mengder er omregnet til moderne mål (1 desiliter = 1 dl, ½ liter kraft). «Flesk» er tolket som fersk, fet svineside. Kavring kan erstattes med tørt strøbrød. Margen er gjort valgfri, slik originalen antyder. Steking angis med moderne ovnstemperatur.

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Frequently asked questions

How long should the veal loaf cook?
It is first browned in lightly browned butter in a pan, then braised gently in stock and cream for about ¾ hour (45 minutes) on the pan or in the oven. Total time with preparation is around 100 minutes.
Which meat is used, and how is it prepared?
1 kg trimmed veal and ¼ kg pork are cut up and ground 4 times. Then salt, wheat flour, and 1 deciliter of milk are stirred in little by little.
How is the loaf shaped?
A wide larding board is moistened with cold water, the forcemeat is spread out to one finger's thickness, brushed with egg, sprinkled with ground, sifted rusk, layered with pieces of marrow (200 g marrow) if you have them, and rolled up tightly.
What is served with it?
The gravy is reduced and poured over, and tomato sauce is served alongside. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 214, and makes 8 servings.

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