What kind of meat can I use?

Leftover roast or cooked fresh meat, finely chopped. The dish was made precisely to use up leftover meat.

Why ginger in meat croquettes?

Ground ginger was a common spice in Norwegian middle-class cooking around 1900 and gives the croquette a warm, lightly spiced note.

Meat Croquettes

Name: Meat Croquettes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 plateful meat (leftover roast or cooked fresh meat, about 400 g, finely chopped); 1 tbsp butter (for the roux); 2 tbsp wheat flour; 2.5 dl meat stock (for the mixture); 2 pcs egg; 0.25 tsp pepper; 0.25 tsp ginger (ground); salt (to taste); crushed rusk crumbs (for breading); butter or cooking fat (for frying); 1 tbsp butter (for the sauce); 1 tbsp wheat flour (for the sauce); 5 dl meat stock (for the sauce); 1 glass sherry (for the sauce)

Croquettes of finely chopped leftover meat bound in a thick roux with egg and seasoned with pepper and ginger, breaded in rusk crumbs and fried, served with a brown sherry sauce.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 235 (falt i det fri)

Be the first to rate

About the dish

Kroketter var en fornem måte å bruke kjøttrester på. Ingefær var et vanlig krydder i norsk borgerlig kjøkken rundt 1900, og sherrysausen gir retten et selskapelig preg.

How to make it

1
Make a thick base
Chop the leftover meat finely. Brown 1 tbsp butter, stir in 2 tbsp flour and thin with 2.5 dl meat stock. Bring it to a good boil.
2
Mix the filling
Stir the chopped meat, 2 eggs, ¼ tsp pepper, ¼ tsp ginger and salt to taste into the mixture.
3
Shape and fry
Shape the mixture into small sausages, roll them in crushed rusk crumbs and brown them in butter or cook them in cooking fat.
4
Make the sauce
Brown 1 tbsp butter, stir in 1 tbsp flour and thin with 5 dl meat stock. Bring to a good boil and add a glass of sherry.

Changes from the original

«1 tallerkenfuld kjød» er tolket som ca. 400 g. «Madfedt» tilsvarer smult eller nøytralt fett til fritering. Kavring brukes fortsatt som panering. Sherryglasset tilsvarer ca. 4–5 cl.

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.

Time machine – what changed?

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

From1900 Modernised

To1900 Modernised

Pick two different editions to see a comparison.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What kind of meat can I use?: Leftover roast or cooked fresh meat, finely chopped. The dish was made precisely to use up leftover meat.
Why ginger in meat croquettes?: Ground ginger was a common spice in Norwegian middle-class cooking around 1900 and gives the croquette a warm, lightly spiced note.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!