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Meat salad

Cold meat salad of leftover meat in strips and cut-up boiled macaroni, mixed with a cooled cooked dressing of cream, egg yolks and cornstarch seasoned with salt, pepper, mustard and lemon juice. Garnished with lettuce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 419 (falt i det fri)

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About the dish

A typical leftovers recipe from Erken's salad chapter: meat leftovers from dinner are turned into a cold starter with boiled macaroni and a cooked cream dressing thickened with egg yolks and cornstarch.

How to make it

  1. 1

    Cut up

    Cut the meat into fine strips, about a deep plateful, and cut the boiled macaroni into small pieces.

  2. 2

    Make the dressing

    Whisk the egg yolks, cream and cornstarch together cold.

  3. 3

    Thicken

    Set the mixture over the heat and stir until it thickens. Take it off the heat.

  4. 4

    Season

    Add salt, pepper, mustard and lemon juice once the sauce is well cooled.

  5. 5

    Mix and serve

    Mix the dressing with the meat and macaroni using two forks. Garnish with lettuce; a little cut-up lettuce can also be mixed into the meat.

Changes from the original

Amounts are converted to modern units (grams, deciliters, teaspoon). 'Corn flour' is kept (can be replaced with cornstarch/maizena). The method is rendered in numbered steps in modern Norwegian.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 419) → Modernised~77% of the text changedremovedadded
Rester av kjøt, salt kjøttrester (salt og ferskt, fersk, kokt eller stekt – en dyp tallerken full). 60 gr. g makaroni (kokes og skjæres i småstykker). 2 del. fløte dl fløte. 3 eggeblommer stk eggeplommer. 1 teske ts maismel salt pepper (maisenna). salt. pepper. 1 teske sennep citronsaft. ts sennep. sitronsaft. salat (til pynt og eventuelt til å blande i). Skjær kjøttet i fine strimler — strimler, omtrent en dyp tallerken fuld —, full, og skjær den kokte makaroni makaronien i smaastykker. Eggeblommerne, fløten småstykker.. Visp eggeplommer, fløte og melet vispes koldt sammen, sættes maismel kaldt sammen.. Sett blandingen over ilden, røres i, varmen og rør til det tykner, tages den tykner. Ta den av ilden, varmen.. Tilsett salt, pepper, sennep og krydderierne haves i, naar sitronsaft når sausen er godt avkjølet. Blandes avkjølt.. Bland dressingen med kjøtt og makaroni ved hjælp hjelp av to gafler med det opskaarne kjøt. Pyntes gafler. Pynt med salat; litt opskaaren oppskåret salat er ogsaa bra at blande kan også blandes inn i kjøttet.

Note on Modernised

Mengder er omregnet til moderne enheter (gram, desiliter, teskje). «Maismel» er beholdt (kan erstattes med maisenna). Fremgangsmåten er gjengitt i nummererte trinn på moderne norsk.

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Frequently asked questions

What meat can I use?
Leftover meat — both salted and fresh, boiled or roasted. You need about a deep plateful of meat cut into fine strips.
How do I make the dressing?
Whisk 3 egg yolks, 2 dl cream and 1 tsp cornstarch together cold. Set over the heat and stir until it thickens, take off the burner. When the sauce is well cooled, add salt, pepper, 1 tsp mustard and lemon juice.
What else goes in the salad?
60 g macaroni is boiled and cut into small pieces and mixed in. Mix the meat and sauce with two forks. Garnish with leaf lettuce — a little cut-up lettuce can also be mixed into the meat.
Where does the recipe come from?
From Henriette Schønberg Erken's 'Stor kokebok' from 1914, page 419. It serves 4 and takes around an hour.

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