Erken's kalverull (a pressed rolled cold cut, 1914): 1 kg veal shoulder and 1/2 kg pork are layered with salt, pepper, ginger, a little saltpeter and 4 chopped onions, the roll is sewn, lies in brine, cooked in a cloth and pressed for a day – the same method as beef roll. Tripe roll is made with half veal, half tripe.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 642 (falt i det fri)
Veal roll stands beside beef roll in the butchering chapter of "Stor kokebok" (1914). Erken shows at the same time that the same method can be used for tripe roll, where half of the meat is replaced with tripe (offal).
Mix the seasoning
Mix the salt, pepper, ginger, saltpeter and finely chopped onion well together.
Build up the roll
Lay the veal in layers with pork strips on half of the trimmed piece, and sprinkle the seasoning mixture between each layer.
Roll and sew
Lay the other half over, roll up and sew the roll with strong linen thread, as for beef roll.
Curing
Place the roll in brine for 8–14 days.
Cooking
Sew the roll into a clean cloth, place it in boiling water and cook it tender, about 2 hours depending on size.
Pressing
Place the roll in a press (or between two boards with weight) for one day before it is cut.
Variation: tripe roll
For tripe roll, use half veal and half tripe; otherwise the preparation is the same.
Quantities are converted to modern measures (grams), saltpeter given as optional. The method, which the original only refers to under beef roll, is written out in numbered steps.
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.
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