Which cut is used for veal patties?

Trimmed veal shoulder – 1½ kg – ground 3–4 times and worked together with ¼ kg of sausage meat or pork.

How do I get the forcemeat smooth and juicy?

Grind the meat 3–4 times, work it well with the sausage meat and the seasonings, and add the milk (about 4 dl) a little at a time.

How are the cakes breaded and fried?

Shape round or pointed cakes, turn them in egg white and ground rusk, and fry them light brown in 100 g of butter. Served with browned butter.

Which seasonings are used?

½ teaspoon of ginger, ½ teaspoon of mace, 1 tablespoon of salt and ½ teaspoon of pepper.

Veal Patties

Veal patties from Erken's Stor kokebok 1914: ground veal shoulder combined with sausage meat, spices and milk, shaped into cakes, breaded in egg white and rusk crumbs, fried light brown in butter and served with browned butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 211 (falt i det fri)

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About the dish

Veal patties were among the finer everyday meat dishes in bourgeois homes. The sausage meat or pork gives the lean veal the necessary fat and juiciness.

How to make it

1
Grind the meat
Grind the veal 3–4 times to a fine paste.
2
Work the dough
Work the meat well together with the sausage meat (or finely ground pork), salt, pepper, ginger and mace. Add the milk a little at a time while working the dough smooth.
3
Shape the cakes
Shape the dough into round or pointed cakes.
4
Bread and fry
Turn the cakes in egg white and then in crushed rusks. Fry them light brown and cooked through in butter.
5
Serve
Serve the patties with browned butter.

Changes from the original

Measurements modernized (del. → dl, gr. → g); the meat paste can today be made with a meat grinder or stand mixer, and "rusk" is given as crushed rusks/breadcrumbs. The number of egg whites is estimated.

In stores now

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

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 211) → 1949 (korrekturlest, s. 241)~53% av teksten endretfjernetlagt til

~~1 1/2 kg. renskaaren kalvebog 1/4 kg. medisterdeig eller flesk 1/2 teske ingefær 1/2 teske muskatblomme 1 spiseske salt 1/2 teske pepper ca. 4 del. melk eggehvite kavring 100 gr. smør.~~ Kjøttet males 3 å 4 ganger, ~~arbeides~~ arbeidés godt med medisterdeigen og ~~krydderierne, tilsættes~~ krydderiene, tilsettes melken litt efter litt. Dannes til runde eller til ~~spidse~~ spisse kaker. Vendes i eggehvite og støtt kavring, stekes lysebrune i smør. Serveres med brunet smør.

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Frequently asked questions

Which cut is used for veal patties?: Trimmed veal shoulder – 1½ kg – ground 3–4 times and worked together with ¼ kg of sausage meat or pork.
How do I get the forcemeat smooth and juicy?: Grind the meat 3–4 times, work it well with the sausage meat and the seasonings, and add the milk (about 4 dl) a little at a time.
How are the cakes breaded and fried?: Shape round or pointed cakes, turn them in egg white and ground rusk, and fry them light brown in 100 g of butter. Served with browned butter.
Which seasonings are used?: ½ teaspoon of ginger, ½ teaspoon of mace, 1 tablespoon of salt and ½ teaspoon of pepper.

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