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Ham and Vegetable Stew for Croustades

Croustade filling from Erken 1914 of a browned roux thinned with meat stock, cooked 5 minutes with finely cut cooked ham, celery and green peas, seasoned with parsley, salt, pepper, lemon juice and sherry.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 14 (falt i det fri)

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About the dish

One of Erken's many croustade fillings; an economical way to use up leftover cooked ham, tongue or salt meat together with cooked vegetables.

How to make it

  1. 1

    Brown the roux

    Melt the butter, stir in the flour and let it brown lightly.

  2. 2

    Thin with stock

    Thin with the meat stock into a smooth sauce.

  3. 3

    Cook with the filling

    Add the vegetables and the ham and let the stew simmer for 5 minutes.

  4. 4

    Season

    Add the parsley, salt, pepper, lemon juice and sherry. Leftover tongue or salt meat can be used instead of ham.

  5. 5

    Serving

    Fill the croustades just before serving.

Changes from the original

The ingredient list is reconstructed from the narrow column and set in modern measures (grams, dl, tbsp/tsp). The method is split into numbered steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 14) → 1949 (korrekturlest, s. 20)~50% av teksten endretfjernetlagt til
50 gr. smør 30 gr. hvetemel ¼ 3/4 l. kjøtkraft kjøttkraft 2 del. finskaaren dl. finskåren kokt skinke 2 del. finskaaren dd. finskåren kokt selleri 2 del. dd. grønne erter 1 spiseske spiseskje finhakket persille salt pepper 1 teske citronsaft 1/2 teskje sitronsaft 1 spiseske spiseskje sherry. Smør og mel brunes, spædes spes med kraften, smaakoker småkoker 5 minutter med grønsakerne grønnsakene og skinken, krydderierne tilsættes. krydderiene tilsettes. Rester av tunge eller saltkjøt salt kjøtt kan tages tas istedenfor skinke.

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Frequently asked questions

How long should the stew cook?
Butter and flour are browned, thinned with ¼ l meat stock, and the stew simmers only 5 minutes together with the ham and vegetables. The seasonings are added at the end. Total time is about 25 minutes.
Can I use something other than ham?
Yes, Schønberg Erken writes that leftover tongue or salt meat can be used instead of ham. The meat should be cooked and finely cut.
What gives the flavor in the stew?
Apart from salt and pepper: 1 tablespoon finely chopped parsley, 1 teaspoon lemon juice and 1 tablespoon sherry. Browned butter and flour (a brown roux) give the base flavor together with the meat stock.
What is the stew served in?
It is filled into croustades, that is, small pre-baked pastry shells, and served as a warm small dish. The recipe is from Stor kokebok (1914), p. 14, and makes 4 servings.

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