Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 212)~81% of the text changedremovedadded
2,5 kg kalvekjøtt (bog eller bryst). 2½ kg. kjøt 60 gr. smør 40 gr. hvetemel kokende vann vand eller kjøttkraft (nok til å dekke kjøttet). kjøtkraft salt. 60 g smør. 40 g hvetemel. 0,75 l silt kalvekraft (fra kokingen, avskummet). 1 ss finhakket persille. kokte grønnsaker (forskjellige, oppskåret). Vask kalvekjøttet, del det Kjøttet, bog eller bryst, vaskes, knækkes, sættes over benet og legg det ilden i det kokende, saltet vann.. La kjøttet koke til saltede vand. Tages op, naar det er mørt, efter ca. 2 timer. Ta det opp, sil timers forløp, kraften og skjær siles, kjøttet skjæres i passende stykker.. Smelt smøret, rør inn melet og spe stykker. — Smørret smeltes, irøres melet, spædes litt etter efter litt med ca. 7,5 dl ¾ l. av den silte, silede, avskummede kraften. La sausen småkoke kraft, smaakoker i 5 minutter.. Legg kjøttstykkene minutter; kjøtstykkerne haves i sausen og gi dem gives et oppkok. Tilsett opkok i denne, tilsættes finhakket persille og forskjellige forskjellige, kokte, oppskårne grønnsaker. opskaarne grønsaker.

Note on Modernised

Mål modernisert (g, l, ts/ss), ingredienslisten supplert med persille og grønnsaker som nevnes i fremgangsmåten. Språket i trinnene er modernisert.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Equipment for this dish

Advertisement

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!