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Veal Fricassee

Veal fricassee from Erken 1914: veal shoulder or breast simmered tender in salted water for about 2 hours, cut into pieces and warmed in a light butter-flour sauce thinned with the cooking stock, with parsley and boiled vegetables.

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

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About the dish

A simple light fricassee from the veal section of "Stor kokebok" (1914), in which the cooking stock is used for the sauce.

How to make it

  1. 1

    Cook the meat

    Wash the veal, cut it away from the bone, and place it in boiling, salted water.

  2. 2

    Simmer until tender

    Let the meat simmer until tender, about 2 hours. Take it out, strain the stock, and cut the meat into suitable pieces.

  3. 3

    Make the sauce

    Melt the butter, stir in the flour, and thin gradually with about 7.5 dl of the strained, skimmed stock. Let the sauce simmer for 5 minutes.

  4. 4

    Finish

    Place the pieces of meat in the sauce and bring to a boil. Add finely chopped parsley and assorted boiled, cut-up vegetables.

Changes from the original

Measurements modernized (g, l, tsp/tbsp); the ingredient list supplemented with parsley and vegetables mentioned in the method. The language of the steps has been modernized.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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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)~39% av teksten endretfjernetlagt til
2½ kg. kjøt kjøtt 60 gr. smør 40 gr. hvetemel kokende vand eller kjøtkraft vann salt. Kjøttet, bog eller bryst, vaskes, knækkes, sættes knekkes, settes over ilden varmen i det kokende, saltede vand. Tages vann. Tas op, naar når det er mørt, efter ca. 2 timers forløp, kraften siles, kjøttet skjæres i passende stykker. — Smørret Smøret smeltes, irøres melet, spædes spes litt efter litt med ca. ¾ l. av den silede, silte, avskummede kraft, smaakoker småkoker i 5 minutter; kjøtstykkerne haves kjøttstykkene has i sausen og gives gis et opkok i denne, tilsættes tilsettes finhakket persille og forskjellige, forskjellige kokte, opskaarne grønsaker. opskårne grønnsaker.

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Frequently asked questions

Which cuts are suitable for veal fricassee?
Shoulder or breast of veal. The meat is washed and the bone cracked before being placed in boiling, salted water.
How long does the cooking take?
The meat simmers tender in about 2 hours. The stock is then strained and the meat cut into suitable pieces – around 2 hours and 15 minutes in total including the sauce.
How is the sauce made?
60 g of butter is melted, 40 g of flour stirred in, and it is thinned gradually with about ¾ liter of strained, skimmed stock. The sauce simmers for 5 minutes before the meat is added and brought to a boil.
What is served in the fricassee?
Finely chopped parsley and assorted boiled, cut-up vegetables are stirred into the sauce along with the meat. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 212, and serves 8.

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