Veal chops en cocotte from Erken's Stor kokebok (1914): chops are seasoned and slowly baked in the oven in a cocotte with butter, cooked onion and diced potato, finished with tomato purée and veal jus and served in the pot.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 208 (falt i det fri)
From the meat chapter of Henriette Schønberg Erken's "Stor kokebok" (1914), in the series of French-inspired veal-chop dishes. A "cocotte" is an ovenproof pot with a lid in which the dish is both cooked and served.
Prepare the chops
Trim the chops, pound them lightly flat and season with salt and pepper.
Place in the cocotte
Melt the butter in a cocotte (an ovenproof pot with a lid) and lay in the chops.
Onion and potatoes
Cook the onion soft in a small spoon of butter and add it to the pot together with the potatoes, cut into small dice.
Slow cooking
Put the pot with its lid in the oven and let the dish cook quite slowly until the chops and potatoes are done.
Finish and serve
Just before serving, add tomato purée and veal jus. Serve in the cocotte.
Measures are converted to modern units (deciliters, grams). The ingredient list is separated from the neighboring recipe on the same page, and the method is divided into numbered steps. "Veal jus" is given as stock/jus of veal.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Løk
Potet
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