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Veal and Kidney Pudding

Erken's pudding of cut-up roasted or boiled veal and kidneys in a butter-thickened milk or stock sauce with anchovy, grated onion, egg yolks and sherry, sprinkled with grated cheese and cooked in a water bath for 3/4 hour, served with brown sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 226 (falt i det fri)

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About the dish

A pudding for using up leftovers of roasted or boiled veal and kidneys, as was common in bourgeois households in the early 1900s. Cooked in a water bath and served with brown sauce.

How to make it

  1. 1

    Make the base

    Stir the butter and flour together in a pan, thin with the meat stock or milk and bring to a boil while stirring.

  2. 2

    Stir in the rest

    Take the pan off the heat. Stir in the cleaned, mashed anchovies, the grated onion, the egg yolks beaten with the sherry, salt and pepper to taste, and finally the meat and kidneys.

  3. 3

    Fill the mold

    Pour the mixture into a well-greased mold and sprinkle the grated cheese over.

  4. 4

    Cook in a water bath

    Cook the pudding in a water bath for 3/4 hour, until it is firm.

  5. 5

    Serving

    Turn the pudding out and serve with brown sauce.

Changes from the original

"One deep plateful" is estimated at about 400 g of meat. Grams and deciliters are converted to modern measures, "teske" and "spiseske" to teaspoon and tablespoon. Spelling in the ingredient list is modernized; the method is rewritten in modern, numbered steps.

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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. 226) → 1949 (korrekturlest, s. 254)~31% av teksten endretfjernetlagt til
1 dyp tallerkenfuld smaaskaaret, tallerkenfull småskåret, stekt eller kokt kalvekjøt kalvekjøtt og nyrer 125 gr. smør 60 gr. hvetemel 1 teske teskje reven løk 2 ansjos 1/2 l. melk eller kjøtkraft kjøttkraft 2 eggeblommer eggeplommer 1 spiseske spiseskje reven, skarp ost 1 del. sherry pepper salt. Smør og mel røres sammen, spædes spes med kraften eller melken, gives gis et opkok. Tages Tas av ilden varmen og irøres de rensede, utgnedne utgnidde ansjos, eggeblommerne, eggeplommene, vispet med vinen, og salt og pepper efter smak samt kjøttet. Haves Has i smurt form, strøes over med den revne ost. Koker i vandbad vannbad 3/4 time. Serveres med brun saus.

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Frequently asked questions

Can I use leftovers of roasted veal?
Yes, the recipe is made for leftovers: one deep plateful of finely cut roasted or boiled veal and kidneys.
How long and how should the pudding cook?
It is filled into a greased mold, sprinkled with grated cheese and cooked in a water bath for 3/4 hour (45 minutes).
What is it served with?
With brown sauce, as Schønberg Erken specifies in Stor kokebok (1914, p. 226).
How is the base made?
Butter (125 g) and flour (60 g) are stirred together, thinned with ½ l of milk or meat stock and brought to a boil. Off the heat, 2 cleaned anchovies, 2 egg yolks beaten with 1 dl of sherry, salt, pepper, grated onion and the meat are stirred in.

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