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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 401) → Modernised~84% of the text changedremovedadded
4 små løk 1 kg poteter (kokes og avkjøles). 250 gr. g flesk (sideflesk). 4 stk små løk. 40 gr. smør g smør. 30 gr. hvetemel 1/2 l. kjøttkraft g hvetemel. 2,5 dl kjøttkraft. pepper 1 kg. poteter persille. Flesket forvelles (etter smak). persille (finhakket, til strø). Kok potetene, avkjøl dem og skjæres skjær dem i terninger, blandes med den opskårne løk pene, små terninger eller skiver.. Forvell flesket i kokende vann, og krympes skjær det deretter i terninger.. Skjær løken opp og bland den med flesket. Surr blandingen i smør i 5 minutter. Flesk minutter, og ta så flesk og løk legges op; ut av pannen.. Rør melet røres inn i smøret, brunes smøret i pannen, la det brunes, og spedes spe med kraften, gis kjøttkraften. Gi det et opkok, tilsettes pepper oppkok og krydre med pepper.. Legg de pent, smått opskårne kokte, kolde poteter, samt flesket kalde, oppskårne potetene tilbake i sausen sammen med flesk og løken. Småkoker løk.. La retten småkoke under lokk 1/2 time; serveres i en halv time. Server i et litt dypt fat og overstrøes fat, strødd med finhakket persille.

Note on Modernised

Mengden kjøttkraft var utydelig i OCR-en og er tolket som ¼ liter (2,5 dl). Gram er beholdt, gamle mål omregnet til desiliter. Smør beholdt; forvelling og steketider presisert i moderne språk.

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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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