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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. 1

    Grind the meat

    Grind the veal 3–4 times to a fine paste.

  2. 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. 3

    Shape the cakes

    Shape the dough into round or pointed cakes.

  4. 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. 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.

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
1914 (proofread, p. 211) → Modernised~83% of the text changedremovedadded
1 1/2 kg. renskaaren kalvebog 1/4 kg. 1,5 kg renskåret kalvebog. 250 g medisterdeig eller flesk 1/2 teske flesk. 0,5 ts ingefær 1/2 teske muskatblomme (malt). 0,5 ts muskatblomme. 1 spiseske salt 1/2 teske pepper ca. ss salt. 0,5 ts pepper. 4 del. dl melk (ca.). 2 stk eggehvite kavring 100 gr. smør. Kjøttet males (til panering). 3 å 4 ganger, arbeides dl knuste kavringer (griljermel). 100 g smør (til steking og til brunet smør). Kvern kalvekjøttet 3–4 ganger til fin deig.. Arbeid kjøttet godt sammen med medisterdeigen (eller finkvernet flesk), salt, pepper, ingefær og krydderierne, tilsættes muskatblomme. Tilsett melken litt efter litt. Dannes etter litt mens du arbeider deigen glatt.. Form deigen til runde eller til spidse kaker. Vendes spisse kaker.. Vend kakene i eggehvite og støtt kavring, stekes deretter i knuste kavringer. Stek dem lysebrune og gjennomstekte i smør. Serveres smør.. Server karbonadene med brunet smør.

Note on Modernised

Mål modernisert (del. → dl, gr. → g), kjøttdeigen kan i dag kjøres på kjøttkvern eller kjøkkenmaskin, og «kavring» er oppgitt som knuste kavringer/griljermel. Antall eggehviter er anslått.

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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.

Equipment for this dish

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