What does it mean to "scrape" the beef?

The meat is patted dry, cut into slices across the muscle, and then you gently scrape along the cut surface with a knife. This draws out the tender meat pulp without sinews and membranes, making it easier for the sick to eat and digest.

How much meat do I need, and what kind?

100 g boneless beef per serving, seasoned with ¼ teaspoon salt. Use a tender cut so the scraping goes easily.

How are the patties fried?

The scraped meat is formed into two round patties, sprinkled with salt, and quickly seared in the pan. Fast frying over good heat keeps them juicy.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 664, in the section on care and food for the sick.

Scraped beef

Scraped beef (a soft scraped-meat patty served as invalid food) for the sick: 100 g boneless beef is scraped with a knife, formed into two small patties, salted (¼ tsp), and quickly pan-fried. One serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 664 (falt i det fri)

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About the dish

Scraped beef was a classic invalid food: the meat is scraped free of sinews and connective tissue with a knife so that only the tender, easily digestible muscle remains. The method is still used for raw scraped beef and baby food.

How to make it

1
Scrape the meat
Pat the meat dry, cut it into slices across the muscle fibers, and lightly scrape off the meat pulp with a knife so the sinews and membranes are left behind.
2
Form the patties
Form the scraped meat into two small round patties and sprinkle with salt.
3
Fry
Fry the patties quickly in a hot, lightly greased pan so they heat through but stay juicy. Serve at once.

Changes from the original

Measurements and spelling have been modernized ("benfrit" → boneless, "teske" → teaspoon). The method has been split into steps; it has been specified that the pan is lightly greased.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 664) → 1949 (korrekturlest, s. 798)~42% av teksten endretfjernetlagt til

100 gr. ~~benfrit oksekjøt ¼ teske~~ benfritt oksekjøtt, ½ teskje salt. Kjøttet ~~tørres,~~ tørkes, skjæres i skiver tvers over ~~musklerne~~ musklene og skrapes ~~let~~ lett med en kniv. Det skrapede ~~kjøt~~ kjøtt dannes til to runde ~~kaker,~~ kaker som bestrøes med salt og ristes hurtig i ~~stekepanden.~~ stekepannen.

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Frequently asked questions

What does it mean to "scrape" the beef?: The meat is patted dry, cut into slices across the muscle, and then you gently scrape along the cut surface with a knife. This draws out the tender meat pulp without sinews and membranes, making it easier for the sick to eat and digest.
How much meat do I need, and what kind?: 100 g boneless beef per serving, seasoned with ¼ teaspoon salt. Use a tender cut so the scraping goes easily.
How are the patties fried?: The scraped meat is formed into two round patties, sprinkled with salt, and quickly seared in the pan. Fast frying over good heat keeps them juicy.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 664, in the section on care and food for the sick.

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