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.

Ham and Vegetable Stew for Croustades

Name: Ham and Vegetable Stew for Croustades
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 50 g butter; 30 g wheat flour; 2.5 dl meat stock; 2 dl cooked ham (finely cut); 2 dl cooked celery root (finely cut); 2 dl green peas; 1 tbsp parsley (finely chopped); salt (to taste); pepper (to taste); 1 tsp lemon juice; 1 tbsp sherry

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
Brown the roux
Melt the butter, stir in the flour and let it brown lightly.
2
Thin with stock
Thin with the meat stock into a smooth sauce.
3
Cook with the filling
Add the vegetables and the ham and let the stew simmer for 5 minutes.
4
Season
Add the parsley, salt, pepper, lemon juice and sherry. Leftover tongue or salt meat can be used instead of ham.
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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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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

Modernised → 1914 (proofread, p. 14)~80% of the text changedremovedadded

50 ~~g smør.~~ gr. smør 30 ~~g hvetemel. 2,5 dl kjøttkraft.~~ gr. hvetemel ¼ l. kjøtkraft 2 dl del. finskaaren kokt skinke ~~(finskåret).~~ 2 dl del. finskaaren kokt ~~sellerirot (finskåret).~~ selleri 2 dl del. grønne ~~erter.~~ erter 1 ss spiseske finhakket persille ~~(finhakket).~~ salt ~~(etter smak).~~ pepper ~~(etter smak).~~ 1 ~~ts sitronsaft.~~ teske citronsaft 1 ss spiseske sherry. ~~Smelt smøret, rør inn melet~~ Smør og ~~la det brune lett.. Spe~~ mel brunes, spædes med ~~kjøttkraften til en jevn saus.. Tilsett grønnsakene og skinken og la stuingen småkoke i~~ kraften, smaakoker 5 ~~minutter.. Tilsett persille, salt, pepper, sitronsaft~~ minutter med grønsakerne og ~~sherry.~~ skinken, krydderierne tilsættes. Rester av tunge eller ~~saltkjøtt~~ saltkjøt kan ~~brukes i stedet for skinke.. Fyll krustadene rett før servering.~~ tages istedenfor skinke.

Note on Modernised

Ingredienslisten er rekonstruert fra den smale spalten og satt i moderne mål (gram, dl, ss/ts). Fremgangsmåten er delt i nummererte trinn.

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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.

Equipment for this dish

Cast-iron pot set →Stews and roasts were made in heavy iron pots that hold an even heat.Engrospris.no

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