How are these veal chops prepared?

The chops are trimmed neatly and set over the heat with boiling cream. They simmer gently under a lid until tender, and finally the sauce is browned.

How long does it take?

Allow about 45 minutes in all for four servings – the chops should simmer slowly under a lid until completely tender.

Why is the recipe listed under invalid food?

It is taken from the chapter on the care and food of the sick in Henriette Schønberg Erken's "Stor kokebok" (1914). Veal cooked tender in cream was considered mild, easily digestible fare for the sick.

Does the sauce need flour or seasoning?

The original text mentions only cream; the sauce gets its color and flavor by being browned at the end. No thickening or extra seasoning is given.

Veal Chops

Name: Veal Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 pcs veal chops (nicely trimmed); 3 dl heavy cream (boiling); salt (to taste)

Veal chops are gently poached until tender under a lid in boiling cream, and the sauce is cooked down until it browns.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 670 (falt i det fri)

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About the dish

A simple, mild meat dish for the sick, in which the chops are poached in cream instead of being browned in fat.

How to make it

1
Trim
Trim the chops neatly.
2
Poach in cream
Place them in a pot with boiling cream, put on the lid and let them simmer gently until tender.
3
The sauce
Let the sauce cook down until it browns lightly, and season with salt.

Changes from the original

Quantities are not given in the original; here they are estimated for four servings. The amount of cream has been specified.

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

Kremfløte

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Tidsmaskin – hva endret seg?

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

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 670) → Modernisert~87% av teksten endretfjernetlagt til

~~Koteletterne skjæres~~ 4 stk kalvekoteletter (pent renskårne). 3 dl kremfløte (kokende). salt (etter smak). Skjær kotelettene pent ~~til, sættes over ilden~~ til.. Legg dem i en kjele med kokende fløte, ~~smaatrækker under lok,~~ legg på lokk og la dem småtrekke til de er ~~møre, og~~ møre.. La sausen ~~brunes.~~ koke inn til den brunes lett, og smak til med salt.

Note til Modernisert

Mengder er ikke oppgitt i originalen; her er de anslått for fire porsjoner. Fløtemengde presisert.

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Frequently asked questions

How are these veal chops prepared?: The chops are trimmed neatly and set over the heat with boiling cream. They simmer gently under a lid until tender, and finally the sauce is browned.
How long does it take?: Allow about 45 minutes in all for four servings – the chops should simmer slowly under a lid until completely tender.
Why is the recipe listed under invalid food?: It is taken from the chapter on the care and food of the sick in Henriette Schønberg Erken's "Stor kokebok" (1914). Veal cooked tender in cream was considered mild, easily digestible fare for the sick.
Does the sauce need flour or seasoning?: The original text mentions only cream; the sauce gets its color and flavor by being browned at the end. No thickening or extra seasoning is given.

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