What does it mean to lard the meat?

To lard means to draw thin strips of fresh fatback through the meat, so the lean veal fillet stays juicy during roasting.

How many does the recipe serve?

3 kg of saddle of veal serves around 8 people generously as a main course.

Larded saddle of veal

Name: Larded saddle of veal
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 3 kg loin of veal (saddle of veal) (membrane removed); 2 tsp salt; 2.5 dl cream (¼ litre); 75 g butter (50 g for browning, 25 g cold for the sauce); 50 g fresh fatback (for larding)

Larded saddle of veal from 1900: a saddle of veal with the membrane removed, larded with fatback, browned in butter, oven-roasted for 45 min with cream, and served with reduced juices mounted with cold butter.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 162 (falt i det fri)

Be the first to rate

About the dish

En klassisk festdagsstek av kalverygg, spekket med ferskt spekk for saftighet, fra Erken & Caroline Steens «Kogebog for skole og hjem» (1900). Stekes i ovn og drøymes med fløte.

How to make it

1
Prepare the meat
Remove the membrane from the saddle of veal and lard the fillet with strips of fatback.
2
Brown the roast
Brown 50 g of butter in a pan. Lay the roast in with the larded side down. When it is nicely browned, turn the meat and sprinkle salt over it.
3
Roast in the oven
Put the pan in the oven for about 45 minutes. Pour the cream over it and baste the roast diligently with the juices in the pan.
4
Make the sauce
When the roast is done, strain the juices, bring them to a boil and stir in 25 g of cold butter.

Changes from the original

Mål er omregnet til metrisk (desiliter og gram), theskeer er standardisert til ts. Priser fantes ikke i originalen. Tilberedningen er ellers uendret.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From1900 Modernised

To1900 Modernised

Pick two different editions to see a comparison.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What does it mean to lard the meat?: To lard means to draw thin strips of fresh fatback through the meat, so the lean veal fillet stays juicy during roasting.
How many does the recipe serve?: 3 kg of saddle of veal serves around 8 people generously as a main course.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!