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Meat fillet (meat-pudding roll)

Meat fillet from Erken's Stor kokebok 1914: finely ground beef and fresh pork with rusk, milk and egg shaped into three loaf-shaped rolls, brushed with egg, sprinkled with rusk crumbs, browned in butter and braised in the oven for about 1 hour with meat stock and cream. Sliced, reassembled on the platter and served with a sauce from the pan juices or tomato/mushroom/béarnaise sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 171 (falt i det fri)

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About the dish

The recipe appears in the meat chapter of 'Stor kokebok' (1914) among the finer forcemeat dishes. Here 'meat fillet' is not a whole fillet, but a shaped and cooked meat-forcemeat roll that is sliced and reassembled on the platter — a more festive relative of meat pudding.

How to make it

  1. 1

    Grind the meat

    Run the beef through a meat grinder six times, then twice together with the cut-up pork, until the forcemeat is completely fine and smooth.

  2. 2

    Mix the forcemeat

    Stir in salt, pepper and nutmeg, and then the crushed rusks (or the white bread soaked in the milk). Add milk and egg a little at a time while stirring, so the forcemeat becomes supple and firm.

  3. 3

    Shape the rolls

    Moisten a wide board or countertop with cold water. Spread the forcemeat out to one finger's thickness and roll it up tightly into loaf-shaped rolls — three of them from this batch.

  4. 4

    Brush and brown

    Brush the rolls with beaten egg and sprinkle over finely crushed rusks. Brown them gently all around in butter in a frying pan.

  5. 5

    Bake in the oven

    Put the rolls in a hot oven (about 175 °C (345 °F)). Thin gradually with meat stock and cream, and let them braise gently in the oven for about 1 hour. Baste with the pan juices a few times along the way.

  6. 6

    Arrange

    Slice the rolls and lay them back together as if whole on the platter. Garnish with lettuce, browned potatoes and cress.

  7. 7

    The sauce

    Thicken the pan juices into a sauce, or simply reduce them and serve alongside. Tomato sauce, mushroom sauce or warm béarnaise sauce also suit the dish.

Changes from the original

Measures are converted to modern units (deciliters, grams). 'Cream-milk' is interpreted as whole milk, 'rusks' as crushed rusks/breadcrumbs, 'fresh pork' as fresh, unsalted pork belly. A meat grinder is mentioned instead of repeated grinding by hand; the forcemeat can also be run in a food processor. The amount of butter for browning and egg/rusk for brushing is estimated, as the original does not state it.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 171) → 1949 (korrekturlest, s. 199)~57% av teksten endretfjernetlagt til
1 kg. oksekjøt oksekjøtt, renskåret 150 gr. kavringer eller 2 del. franskbrød, fransk-brød, utbløtt i melken 4 del. fløtemelk 2 egg pepper muskat salt 200 gr. ferskt flesk. 30 gr. kalvekjøtt Mal kjøttet 6 ganger, derefter 2 ganger med det opskaarne opskårne flesk, tilsæt krydderier, tilsett krydderierne, de støtte kavringer eller brødet; melken og eggene skal tilsættes tilsettes litt efter litt. Fugt en Fukten bred spekkefjæl spekkefjel med koldt vand; farcen lægges vann; farsen legges utover i 1 finger fingers tykkelse, rulles tæt tett sammen i form av brød — 3 av denne portion porsjon —, overpensles med egg, strøes med finstøtte kavringer, brunes paa stekepande på stekepanne i smør, sættes settes i varm ovn, paaspædes påspedes 8 del. kjøtkraft kjøttkraft og 2 del. fløte; smaasurrer småsurrer i ovnen 1 time. Skjæres Kalvekjøttet skjæres smått op og brunes i skiver, lægges 20 gr. smør sammen igjen som hel paa anretningsfatet og pyntes med salat, brunede poteter, karse o. a. Sausen kan jevnes eller kun indkokes løken; når kjøttet er pent brunt, helles det op i den hvite saus, tilsettes salt, pepper og serveres ved siden. Eller man kan bruke tomatsaus, champignonsaus, varm bearnaisesaus o. s. v. muskat. Småtrekker over ganske svak varme i 1 time; tilsettes nu skyen fra fileten, småtrekker 1 kvarter.

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Frequently asked questions

How many times should the meat be ground?
The beef is ground 6 times on its own, and then 2 times together with the cut-up fresh pork (200 g). Spices, soaked rusk/white bread and then milk and egg are mixed in.
How long does the cooking take?
The rolls are browned first in butter in a frying pan, then set in a hot oven to braise gently for about 1 hour with 8 dl meat stock and 2 dl cream. Reckon on around 2 hours in total including preparation.
How is the dish shaped and served?
The forcemeat is spread out to one finger's thickness on a moistened board and rolled up tightly into a loaf shape — three rolls from this batch. They are brushed with egg and sprinkled with finely crushed rusk. After cooking they are sliced and the slices are laid back together as one whole roll on the serving platter and garnished.
Where does the recipe come from?
From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 171, in the chapter on meat forcemeat and meat patties. The batch serves 6.

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