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Veal cutlets

Veal cutlets from 1900: cutlets pounded, reshaped, rubbed with salt and pepper and fried in browned butter until firm; arranged with the bones toward the centre of the platter.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 163 (falt i det fri)

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About the dish

Enkle pannestekte kalvekoteletter fra Erken & Caroline Steens «Kogebog for skole og hjem» (1900), servert dekorativt med benene inn mot midten av fatet.

How to make it

  1. 1

    Pound the cutlets

    Pound the veal cutlets lightly on both sides. Scrape or loosen the meat a little from the bone and shape the cutlets back into their original form.

  2. 2

    Season

    Rub the cutlets with mixed pepper and salt.

  3. 3

    Fry

    Fry them in the browned butter. Turn often during frying; when they feel firm to the touch, they are done.

  4. 4

    Arrange

    Arrange the cutlets with the bones toward the centre of the platter.

Changes from the original

Mål omregnet til metrisk, theske/theskeer standardisert til ts. Ingen priser i originalen. Fremgangsmåten er uendret.

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

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1900Modernised
To1900Modernised
Modernised → 1900 (proofread, p. 163)~79% of the text changedremovedadded
Kalvekotelet. 12 stk kalvekoteletter. kalvekoteletter, 3 ts salt. theskeer salt, 1 ts pepper. theske peber, 75 g gr. smør. Bank kalvekotelettene lett på Koteletterne bankes let paa begge sider. Skrap sider, kjødet skrabes eller løsne kjøttet litt løsnes lidt fra benet og form kotelettene tilbake til benet, dannes atter i sin opprinnelige fasong.. Gni kotelettene inn oprindelige form, indgnides med blandet pepper det blandede peber og salt.. Stek dem salt, steges i det brunede smøret. Snu smør. Vendes ofte under stekingen; når stegningen; naar de kjennes faste ved berøring, berøring føles faste, er de ferdige.. Anrett kotelettene færdige. — Anrettes med benene inn mot indad mod midten av fatet. af fadet.

Note on Modernised

Mål omregnet til metrisk, theske/theskeer standardisert til ts. Ingen priser i originalen. Fremgangsmåten er uendret.

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Frequently asked questions

How do I know the cutlets are done?
The original says they are done when they feel firm to the touch – that is when they are cooked through without becoming dry.
Why scrape the meat from the bone?
By loosening the meat lightly from the bone and shaping it back, the cutlet becomes more even and nicer to serve.

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