Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Saddle of Veal (selle de veau)

Erken's saddle of veal from 1914: 2 kg saddle rubbed with salt and pepper, marinated 6 hours in 4 dl red or white wine with browned onion and carrot, browned, barded with fresh pork fat and braised under a lid in the oven about 1 hour with about 7.5 dl meat stock. The fillets are cut into slices and laid back on the bone, garnished with mushroom in cream or vegetables, served with small potatoes in parsley butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 200 (falt i det fri)

Be the first to rate

About the dish

Saddle of veal was a distinguished festive dish in Erken's day, often served with a French name on the menu. The dish belongs to the chapter on roast veal, where the saddle with the fillets was roasted whole and reassembled at plating — a classic touch in bourgeois festive fare around 1900.

How to make it

  1. 1

    Season the meat

    Dry the saddle of veal and rub it well with salt and pepper.

  2. 2

    Brown onion and root vegetables

    Cut the onions and carrots into fairly thick slices and brown them in butter or fat.

  3. 3

    Place the meat in the wine marinade

    Place half of the onion and carrots in a dish just large enough for the piece of meat. Lay the meat on top and the rest of the onion and carrot over it. Pour the wine over.

  4. 4

    Let the meat steep

    Let the meat sit in the marinade for about 6 hours. Turn it every other hour.

  5. 5

    Brown the roast

    Take out the meat and dry it well with a kitchen towel. Brown it well on all sides, take it out and tie the slices of pork fat around it.

  6. 6

    Set over the heat

    Place the onion and carrots in the pot, the meat on top, and pour over the wine the meat has been marinating in.

  7. 7

    Roast in the oven

    Reduce the wine well, add about 7.5 dl meat stock and bring to a boil. Put on the lid and set the pot into the oven at about 175 °C (345 °F). Small roasts need about 1 hour.

  8. 8

    Carve

    Take out the fillets, cut them into slices and lay the slices back in their original place on the backbone.

  9. 9

    Garnish and plate

    If you like, place a little chopped mushroom mixed with a couple of spoonfuls of cream between the slices, or vegetables such as cauliflower, carrots and peas. Arrange small potatoes steamed in parsley butter around the roast.

Changes from the original

Measurements have been converted to modern units (deciliters, grams, liters). «Fresh pork fat» is interpreted as fresh, unsmoked pork belly/bacon for barding. The amount of meat stock in the OCR was unclear and has been set at 7.5 dl (¾ l). The method has been divided into numbered steps, and the oven temperature is specified (not in the original).

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 200) → 1949 (korrekturlest, s. 230)~41% av teksten endretfjernetlagt til
2 kg. kalveryg kalverygg 2 løk 2 gulerøtter 60 gr. ferskt flesk pepper salt 4 del. dl. rød- eller hvitvin 100 gr. smør eller fett. Kjøttet indgnides inngnis med pepper og salt. Løken og gulerøtterne gulerøttene skjæres i litt tykke skiver og brunes i smør eller fett. Halvparten av dette lægges legges i et fat fat, — netop nettop stort nok til at å rumme kjøtstykket kjøttstykket —, og resten av løken og røtterne lægges røttene legges over kjøttet, vinen heldes paa. helles på. Kjøttet bør ligge og trække trekke heri ca. 6 timer; vendes hver anden annen time. Kjøttet lægges legges op og tørres med kjøtklædet. kjøttklædet. Nu brunes kjøttet godt paa på alle sider; tages tas op og ombindes fleskeskiver. Løken og gulerøtterne lægges gulerøttene legges i gryten, kjøttet herpaa, herpå, og vinen, vinen som kjøttet laa lå i, heldes helles over. Naar Når denne er godt indkokt, tilsættes innkokt, tilsettes ¾ l. kjøtkraft, kjøttkraft, kokes op, lok lægges paa, lokk legges på, og gryten sættes ind settes inn i ovnen. Smaa Små steker ca. 1 time. Fileterne tages Filetene tas ut og skjæres i skiver; lægges legges tilbake paa på deres oprindelige plads. opprinnelige plass. Mellem skiverne skivene kan lægges legges litt hakkede champignons, blandet med et par skeer skjeer fløte eller grønsaker, grønnsaker, som blomkaal, blomkål, gulerøtter og erter. Smaa Små poteter, dampet i litt persillesmør, lægges legges omkring.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why should the saddle of veal sit in wine for 6 hours?
The marinating in 4 dl red or white wine together with browned onion and carrot makes the meat tender and adds flavor. Turn the piece of meat every other hour so it steeps evenly. This is the main reason the recipe's total time is about 8 hours.
What do I do with the marinade afterward?
The meat is taken out and dried with a kitchen towel before being browned well on all sides. Onion and carrots are placed in the pot, the meat over them, and the wine the meat was in is poured over and reduced well.
Why are slices of pork fat tied around the meat?
The 60 g fresh slices of pork fat are tied around after browning to add fat, so the lean veal does not turn dry during roasting.
How large a dish should I use for the marinating?
Erken recommends a dish just large enough to hold the piece of meat, so the 4 dl wine covers as much of the meat as possible.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!