How long should the meat ring be cooked?

The mold is cooked in a water bath for 1 hour. Let it stand in the mold for 2 minutes before you turn it out onto a platter.

What ingredients are needed?

1 kg meat forcemeat and boiled vegetables. Boiled yellow and white roots (carrot and parsley root/swede) are cut into thin slices and cut out with a fluted cutter, as half-moons or other shapes, to decorate the mold.

How is the dish filled and served?

The mold is greased well with cold butter and decorated with the cut-out root slices. Gently lay a layer of forcemeat in, make a hollow that is filled with boiled vegetables, and cover with a layer of forcemeat. After turning out, the center is filled with a ragout of mixed vegetables, cauliflower or asparagus. Mushroom sauce, cauliflower sauce or asparagus sauce is served with it.

Where does the recipe come from?

From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 181. It serves 6.

Meat ring with vegetables

Meat ring of 1 kg forcemeat in a decorated mold lined with cut-out boiled root vegetables, with a vegetable filling, cooked in a water bath for 1 hour and turned out with a vegetable ragout in the center; served with mushroom, cauliflower or asparagus sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 181 (falt i det fri)

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About the dish

A decorated party dish that shows how the meat forcemeat could be raised to company fare with cut-out vegetable shapes and a filled center. The dish belongs to the 'ring molds' that were fashionable in bourgeois kitchens around 1900.

How to make it

1
Prepare the mold
Grease a pudding mold well with cold butter.
2
Decorate the mold
Cut boiled yellow and white roots into thin slices and cut out half-moons or other shapes. Line the mold with the shapes.
3
Add forcemeat
Gently lay a layer of meat forcemeat in the mold and make a hollow in the middle.
4
Fill
Fill the hollow with boiled vegetables and finally cover with a layer of meat forcemeat.
5
Cook in a water bath
Set the mold in a water bath and cook in the oven at 175 °C (345 °F) for 1 hour.
6
Turn out and fill
Let it stand 2 minutes, turn the ring out onto a platter and fill the center with a ragout of mixed vegetables, cauliflower or asparagus.
7
Serving
Serve mushroom sauce, cauliflower sauce or asparagus sauce with it.

Changes from the original

The water bath in the oven is specified with a temperature; 'fluted iron' is explained as a cutter. The amount of vegetables is estimated since the original does not give measures.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 181) → 1949 (korrekturlest, s. 211)~44% av teksten endretfjernetlagt til

1 Ingredienser: i kg. ~~kjøtfarce~~ kjøttfarse, kokte ~~grønsaker.~~ grønnsaker. En puddingform smøres godt med koldt smør. Kokte gule og hvite røtter skjæres i ~~tynde~~ tynne skiver, og ~~skiverne~~ skivene stikkes ut med tunget ~~jern, halvmaaner~~ jem, halvmåner eller ~~anden facon.~~ annen fasong. Formen beklædes med de utstukne røtter, og et lag ~~farce lægges~~ farse legges med ~~forsigtighet~~ forsiktighet i; en fordypning gjøres midt i ~~farcen,~~ farsen, og heri ~~fyldes~~ fylles kokte ~~grønsaker. Tilsidst dækkes~~ grønnsaker. Til sist dekkes med et lag ~~kjøtfarce.~~ kjøttfarse. Formen kokes i ~~vandbad 1~~ vannbad ¾ time. Vendes efter 2 minutters forløp, og i midten ~~fyldes~~ fylles en stuing av blandede ~~grønsaker, blomkaal~~ grønnsaker, blomkål eller asparges. Champignonsaus, ~~blomkaalsaus~~ blomkålsaus eller ~~aspargessaus~~ aspargesaus serveres til.

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Frequently asked questions

How long should the meat ring be cooked?: The mold is cooked in a water bath for 1 hour. Let it stand in the mold for 2 minutes before you turn it out onto a platter.
What ingredients are needed?: 1 kg meat forcemeat and boiled vegetables. Boiled yellow and white roots (carrot and parsley root/swede) are cut into thin slices and cut out with a fluted cutter, as half-moons or other shapes, to decorate the mold.
How is the dish filled and served?: The mold is greased well with cold butter and decorated with the cut-out root slices. Gently lay a layer of forcemeat in, make a hollow that is filled with boiled vegetables, and cover with a layer of forcemeat. After turning out, the center is filled with a ragout of mixed vegetables, cauliflower or asparagus. Mushroom sauce, cauliflower sauce or asparagus sauce is served with it.
Where does the recipe come from?: From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 181. It serves 6.

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