Meat cakes of 1 kg ground veal and pork with potato flour, milk and ginger, fried light brown in butter and served with brown sauce. From Erken's Stor kokebok (1949), p. 244.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 244 (falt i det fri)
This is the second of two veal cake recipes in the book. Grinding the meat several times gives a fine, even forcemeat.
Grind the meat
Cut the meat into pieces and grind it 6 times with the salt. Then grind twice with the pork and onion.
Mix the forcemeat
Add the potato flour and thin with the milk. Season with pepper and ginger to taste.
Shape and fry
Shape round, rather thick cakes on a floured board. Fry them light brown in lightly browned butter.
Serve
Serve with brown sauce.
«del.» is converted to dl, and «½ —» is read as ½ tsp ginger. Pepper and ginger can be adjusted to taste, as in the text.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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