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Veal Chops à la Victoria (côtes de veau à la Victoria)

Veal chops à la Victoria from Erken's Stor kokebok (1914): 8 chops are trimmed and larded with strips of pork and cooked tongue, seasoned, browned in butter and finished by simmering 15–20 minutes in meat stock and sherry. Served inside a border of mashed potato with green peas or Brussels sprouts in the center, sauce around and a paper frill on the bone.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 207 (falt i det fri)

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About the dish

The recipe appears in the meat chapter, among veal chops in the French style. A "potato border" is a rim of mashed potato piped or laid around the platter, a typical way of arranging festive food in older Norwegian cooking.

How to make it

  1. 1

    Prepare the chops

    Wipe the chops with a clean meat cloth, remove membranes and skin, and scrape the meat off the lower part of the bone so it is bared.

  2. 2

    Pound and shape

    Pound the chops lightly and press them back together, so they all become as even in size as possible.

  3. 3

    Lard and season

    Lard the chops with strips of pork and cooked tongue. Mix salt and pepper and sprinkle it over.

  4. 4

    Brown in butter

    Melt the butter in a frying pan, lay in the chops and fry them light brown over brisk heat.

  5. 5

    Finish by simmering

    Add meat stock and sherry, and let the chops simmer gently until cooked through, 15–20 minutes.

  6. 6

    Arrange

    Lay the chops in a row, one after another, inside a border of mashed potato. Fill the center with green peas or Brussels sprouts, and pour the sauce around on the platter.

  7. 7

    Garnish

    Put a cut-out paper frill on the chop bone before serving.

Changes from the original

Measures are modernized (del. → dl, gr. → g, teske → tsp). "Flesk" is given as fresh side pork/fatback for larding, "tungeskiver" as cooked ox tongue. The frying time is kept. The arrangement with a mashed-potato border and paper frill is described in modern language.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 207) → Modernisert~87% av teksten endretfjernetlagt til
8 koteletter ¼ teske salt stk kalvekoteletter (med ben). 0,25 ts salt. pepper (etter smak, blandes med saltet). 40 gr. flesk g sideflesk eller spekk (til spekking, skåret i strimler). 2 tungeskiver skiver kokt oksetunge (skåret i strimler). 50 gr. smør g smør. 2 del. kjøtkraft dl kjøttkraft. 1 del. dl sherry. Koteletterne tørres over potetstappe (til potetkant rundt fatet). grønne erter eller rosenkål (til servering). Tørk kotelettene med kjøtklædet, fratages skind, skrapes fra det et rent kjøttklede, fjern hinner og skinn, og skrap kjøttet av den nederste delen av benet, saa dette er frit; bankes benet slik at det blir fritt.. Bank kotelettene lett og krympes igjen sammen; — gi klem dem sammen igjen, slik at alle saavidt mulig samme størrelse; spækkes blir så jevnstore som mulig.. Spekk kotelettene med fleske- strimler av flesk og tungestrimler; strøes med det blandede kokt tunge. Bland salt og pepper og salt. — Smørret smeltes strø det over.. Smelt smøret i stekepande, heri lægges koteletterne, stekes en stekepanne, legg inn kotelettene og stek dem lysebrune ved rask ild lysebrune, tilsættes kraften varme.. Tilsett kjøttkraft og vinen, smaasurrer, sherry, og la kotelettene småputre til de er gjennemstekt, 15—20 minutter. — Serveres paa potetesbord, gjennomstekte, 15–20 minutter.. Legg kotelettene i en rekke, den ene efter etter den anden, andre, innenfor en kant av potetstappe. Fyll midten med grønne erter eller rosenkaal i midten. Sausen heldes rosenkål, og hell sausen rundt paa fatet. Koteletbenet pyntes med på fatet.. Sett en utklippet papirmansjet. papirmansjett på kotelettbenet før servering.

Note til Modernisert

Mål er modernisert (del. → dl, gr. → g, teske → ts). «Flesk» er angitt som fersk sideflesk/spekk til spekking, «tungeskiver» som kokt oksetunge. Steketiden er beholdt. Anretning med potetstappekant og papirmansjett er beskrevet i moderne språk.

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Frequently asked questions

How long should the chop cook?
The chops are browned light brown in butter over brisk heat, then meat stock and sherry are added, and they simmer gently until cooked through – 15–20 minutes.
What are the chops larded with?
With strips of pork (40 g) and tongue (2 slices of tongue). The chops are wiped dry, the skin is removed, the bone is scraped clean at the bottom, and they are pounded and pressed together so they become as even in size as possible.
How is the dish served?
On a potato border, the chops laid one after another, with green peas or Brussels sprouts in the center. The sauce is poured around on the platter, and the chop bone is garnished with cut-out paper (a paper frill).
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 207. It serves 4 with 8 chops.

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