How long should the roulades poach?

They are browned first in the butter and then poach gently for about 20 minutes with 1/2 liter stock or water plus 2 bouillon cubes. The total time including preparation is about 55 minutes.

Why is the meat ground four times?

Meat, pork and salt are ground together four times to get a fine, cohesive forcemeat that holds its shape when the patties are rolled around the parsley.

What are the ingredients?

1/2 kg meat, 100 g pork, 1 tablespoon salt, pepper, ginger, 1 tablespoon potato starch, 1 deciliter milk, parsley and 100 g butter for browning.

How are the roulades shaped?

The forcemeat is shaped into round patties, finely chopped parsley is placed in the middle, the meat is folded in from three sides and then rolled up.

Meat roulades with parsley

Name: Meat roulades with parsley
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 500 g lean beef (cut into pieces); 100 g fresh pork (pork belly); 1 tbsp salt; 0.5 tsp pepper; 0.5 tsp ground ginger; 1 tbsp potato starch; 1 dl milk; 4 tbsp finely chopped parsley; 100 g butter (for frying); 5 dl meat stock or water; 2 pcs bouillon cubes (if water is used)

Meat roulades with parsley from Erken's Stor kokebok (1914): a forcemeat of beef and pork ground four times, thinned with milk, shaped into patties with a parsley filling, rolled, browned in butter and poached 20 minutes in stock.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 182 (falt i det fri)

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About the dish

From the chapter on meat-forcemeat dishes in 'Stor kokebok' (1914). The recipe shows the era's use of ground meat, ground several times to get a firm, binding forcemeat, and Maggi bouillon cubes, which were a modern convenience in Erken's day.

How to make it

1
Grind the forcemeat
Run the meat, pork and salt together four times through a meat grinder into a fine, even forcemeat.
2
Mix in
Stir in the potato starch, pepper and ginger, and thin the forcemeat with the milk a little at a time. Work the forcemeat well.
3
Shape the roulades
Shape the forcemeat into round, flat patties. Place finely chopped parsley in the middle, fold the meat in from three sides and roll up into neat roulades.
4
Brown
Brown the roulades in the butter in a pan until they have a nice color on all sides.
5
Poach until tender
Add ½ liter meat stock, or water with two bouillon cubes. Let the roulades poach gently under a lid for 20 minutes.
6
Serve
Serve the roulades with the pan juices, boiled potatoes and vegetables.

Changes from the original

Amounts are converted to modern measures (1 deciliter milk, ½ liter stock). 'Pork' is specified as fresh, fatty pork belly, and 'meat' as lean beef. Unspecified spice amounts are estimated. Bouillon cubes are kept as an optional addition to the stock.

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 182)~89% of the text changedremovedadded

~~500 g magert oksekjøtt (skåret i biter).~~ 1/2 kg. kjøt 100 ~~g fersk~~ gr. flesk ~~(svinesideflesk).~~ 1 ~~ss salt. 0,5 ts pepper. 0,5 ts malt ingefær.~~ spiseske salt pepper ingefær 1 ~~ss potetmel.~~ spiseske potetesmel 1 ~~dl melk. 4 ss finhakket persille.~~ del. melk persille 100 ~~g smør (til steking). 5 dl kjøttkraft eller vann. 2 stk buljongterninger (hvis vann brukes). Kjør kjøtt,~~ gr. smør. Kjøt, flesk og salt males sammen ~~fire ganger i kjøttkvern til en fin, jevn farse.. Rør inn potetmel, pepper og ingefær,~~ 4 ganger, tilsættes melet og ~~spe farsen~~ krydderierne, spædes med ~~melken litt om litt. Arbeid farsen godt.. Form farsen~~ melken. Dannes til ~~runde, flate kaker. Legg~~ runde kaker; finhakket persille på lægges i midten, ~~brett~~ og kjøttet ~~inn~~ indbrettes fra ~~tre kanter og rull sammen til pene ruletter.. Brun rulettene i smøret~~ 3 kanter, rulles derefter sammen. Brunes i ~~en panne til de har fin farge på alle sider.. Tilsett ½ liter kjøttkraft, eller vann med to buljongterninger. La rulettene småtrekke under lokk~~ smørret og smaatrækker i 20 ~~minutter.. Server rulettene med skyen, kokte poteter~~ minutter, idet man tilsætter 1/2 l. kraft eller vand og ~~grønnsaker.~~ 2 maggi-buljongterninger.

Note on Modernised

Mengder er omregnet til moderne mål (1 desiliter melk, ½ liter kraft). «Flesk» er angitt som fersk, fet svinesideflesk, og «kjøt» som magert oksekjøt. Ubestemte mengder krydder er anslått. Buljongterninger beholdt som valgfritt tilskudd til kraften.

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Frequently asked questions

How long should the roulades poach?: They are browned first in the butter and then poach gently for about 20 minutes with 1/2 liter stock or water plus 2 bouillon cubes. The total time including preparation is about 55 minutes.
Why is the meat ground four times?: Meat, pork and salt are ground together four times to get a fine, cohesive forcemeat that holds its shape when the patties are rolled around the parsley.
What are the ingredients?: 1/2 kg meat, 100 g pork, 1 tablespoon salt, pepper, ginger, 1 tablespoon potato starch, 1 deciliter milk, parsley and 100 g butter for browning.
How are the roulades shaped?: The forcemeat is shaped into round patties, finely chopped parsley is placed in the middle, the meat is folded in from three sides and then rolled up.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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