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.

Meat salad

Name: Meat salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: leftover meat (salted and fresh, boiled or roasted – a deep plateful); 60 g macaroni (boiled and cut into small pieces); 2 dl cream; 3 pcs egg yolks; 1 tsp cornstarch (maizena); salt; pepper; 1 tsp mustard; lemon juice; lettuce (for garnish and optionally to mix in)

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
Cut up
Cut the meat into fine strips, about a deep plateful, and cut the boiled macaroni into small pieces.
2
Make the dressing
Whisk the egg yolks, cream and cornstarch together cold.
3
Thicken
Set the mixture over the heat and stir until it thickens. Take it off the heat.
4
Season
Add salt, pepper, mustard and lemon juice once the sauce is well cooled.
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.

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 466) → Modernised~76% of the text changedremovedadded

~~Rester av kjøtt, salt~~ kjøttrester (salt og ~~ferskt,~~ fersk, kokt eller stekt – en dyp tallerken full). 60 ~~gr.~~ g makaroni (kokes og skjæres i småstykker). 2 ~~dd. fløte~~ dl fløte. 3 ~~eggeplommer 1/2 teskje potetmel salt pepper 1/4 teskje sennep~~ stk eggeplommer. 1 ts maismel (maisenna). salt. pepper. 1 ts sennep. sitronsaft. salat (til pynt og eventuelt til å blande i). Skjær kjøttet i fine ~~strimler —~~ strimler, omtrent en dyp tallerken ~~full —,~~ full, og skjær den kokte ~~makaroni~~ makaronien i ~~småstykker. Eggeplommene, fløten~~ småstykker.. Visp eggeplommer, fløte og ~~melet vispes koldt sammen, settes~~ maismel kaldt sammen.. Sett blandingen over ~~varmen, røres i~~ varmen og rør til ~~det tykner, tas~~ den tykner. Ta den av ~~varmen,~~ varmen.. Tilsett salt, pepper, sennep og ~~krydderiene has i~~ sitronsaft når sausen er godt ~~avkjølet. Blandes~~ avkjølt.. Bland dressingen med kjøtt og makaroni ved hjelp av to ~~gafler med det opskårne kjøtt. Pyntes~~ gafler. Pynt med salat; litt ~~opskåren~~ oppskåret salat er kan også ~~bra å blande~~ 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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