Meat forcemeat

About the dish

En finfars av oksekjøtt som støtes lenge i morter og spes med kald fløte til en luftig kjøttpudding. Retten viser den arbeidskrevende finmatteknikken i Erken & Caroline Steens kjøkken rundt 1900, der en prøvebolle sikret riktig konsistens.

How to make it

1. 1

   Scrape or mince the meat

   Use trimmed beef, preferably from the round. Scrape it completely fine or mince it 8-10 times together with the salt. Remove sinews and membranes and use them in the stock pot.

2. 2

   Pound in a mortar

   Pound the meat in a mortar with the potato starch for 20 minutes.

3. 3

   Thin with cream and milk

   Thin little by little with the boiled but completely cold cream and milk. Stir in the nutmeg and the very finely chopped beef suet.

4. 4

   Test ball

   The forcemeat may be a little looser than for meatballs. Boil a test ball to check consistency and flavour.

5. 5

   Cook as a pudding

   Grease a mould, fill it with forcemeat, place it in a pan with boiling water (a water bath) and cook in the oven for about 1 hour. Serve with a brown, sharp sauce.