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Potatoes with Pork (pommes de terre au lard)

Erken's "Potatoes with pork" (pommes de terre au lard) from 1914: cold boiled potatoes in a brown stock sauce with cubes of blanched pork and onion sautéed in butter, simmered half an hour and served with parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 363 (falt i det fri)

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About the dish

From the chapter "Root vegetables and greens" in Stor kokebok (1914). A simple, homely potato dish with pork and onion in a brown sauce, clearly inspired by French cooking as the name "pommes de terre au lard" shows. The dish is built on boiled, cold potatoes and is a typical example of Erken's thrifty use of leftovers.

How to make it

  1. 1

    Boil the potatoes

    Boil the potatoes, cool them, and cut them into neat, small cubes or slices.

  2. 2

    Blanch and cut the pork

    Blanch the pork in boiling water, then cut it into cubes.

  3. 3

    Sauté pork and onion

    Cut up the onion and mix it with the pork. Sauté the mixture in butter for 5 minutes, then take the pork and onion out of the pan.

  4. 4

    Make the brown sauce

    Stir the flour into the butter in the pan, let it brown, and thin with the meat stock. Bring it to a boil and season with pepper.

  5. 5

    Combine everything

    Return the cold, cut-up potatoes to the sauce along with the pork and onion.

  6. 6

    Simmer and serve

    Let the dish simmer, covered, for half an hour. Serve in a slightly deep dish, sprinkled with finely chopped parsley.

Changes from the original

The amount of meat stock was unclear in the OCR and is interpreted as ¼ liter (2.5 dl). Grams retained, old measures converted to deciliters. Butter retained; blanching and frying times clarified in modern language.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 363) → 1949 (korrekturlest, s. 401)~29% av teksten endretfjernetlagt til
4 smaa små løk 250 gr. flesk 40 gr. smør 30 gr. hvetemel ¼ 1/2 l. kjøtkraft kjøttkraft pepper 1 kg. poteter persille. Flesket forvelles og skjæres i terninger, blandes med den opskaarne opskårne løk og krympes i smør i 5 minutter. Flesk og løk lægges legges op; melet røres i smørret, smøret, brunes og spædes spedes med kraften, gives gis et opkok, tilsættes tilsettes pepper og de pent, smaat opskaarne smått opskårne kokte, kolde poteter, samt flesket og løken. Smaakoker Småkoker under lok ½ lokk 1/2 time; serveres i et litt dypt fat og overstrøes med persille.

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Frequently asked questions

What kind of potatoes should I use?
The recipe uses 1 kg of already boiled, cold potatoes cut neatly into small pieces. It is well suited to using up potatoes from the day before.
How long should the dish cook?
The pork and onion are shrunk in butter for 5 minutes, and after everything is gathered in the browned sauce, the dish simmers, covered, for about half an hour.
What does it mean that the pork is "blanched"?
The pork is given a quick boil in water before it is cut into cubes. This draws out some salt and makes the pork pieces easier to use further.
How is the sauce made?
30 g wheat flour is stirred into the butter the pork and onion were fried in, browned, and thinned with ¼ liter meat stock. Bring it to a boil and season with pepper. The dish is served in a slightly deep dish, sprinkled with parsley.

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