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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
Modernised → 1914 (proofread, p. 214)~89% of the text changedremovedadded
1 kg renskåret kalvekjøtt. 250 g fersk, fet svineside (flesk) (kvernes sammen med kalvekjøttet). kg. renskaaret kalvekjøt ¼ kg. flesk 1 ss dessertske salt (1 dessertskje i originalen). 2 ss hvetemel (etter behov). 1 dl melk. del. melk 1 stk egg (til pensling). 3 ss finmalt kavring eller strøbrød (siktet). 100 g smør. 0,5 l kjøttkraft. gr. smør ½ l. kjøtkraft 2 dl fløte. del. fløte 200 g beinmarg (kan utelates). Skjær kalvekjøtt gr. marv. Kjøttet og flesk i biter flesket skjæres op og kvern blandingen males 4 ganger.. Rør inn ganger, irøres salt, deretter melet, mel og spe med melken litt om litt til en smidig, fast farse.. Fukt en efter litt. En bred fjøl eller bakepapir spekkefjæl fugtes med kaldt vann. Bre farsen ut koldt vand, farcen lægges utover i cirka en 1 fingers tykkelse. Pensle tykkelse, overpensles med sammenvispet egg og strø over siktet kavring. Legg margbiter i en stripe langs midten om du bruker marg, og rull farsen tett sammen til et brød.. Brun smøret lett egg, strøes med støtt, sigtet kavring, belægges med marvstykker, hvis man har, rulles tæt sammen, brunes paa stekepande i en vid panne eller gryte og brun kalvebrødet pent på alle sider.. Spe på kjøttkraft det let brunede smør. Kjøtkraften og fløte. La kalvebrødet småtrekke under lokk på platen fløten spædes paa. Smaatrækker paa panden eller i ovnen på 160 °C i cirka 45 minutter (¾ time).. Ta opp kalvebrødet, kok inn kraften til passe tykk sky stekeovnen ¾ time. Skyen indkokes og hell den heldes over. Server tomatsaus Tomatsaus serveres 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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