Lam og fårekjøtt

Chaud-froid of lamb chops from Erken's Stor kokebok 1914: lightly cooked, boned chops half-coated with white cream béchamel and half with tomato-red sauce, both set with gelatin and aspic, glazed with aspic and arranged in a ring with salad in the center.

A simple recipe from Erken's Stor kokebok (1914) for plain mutton chops: the chops are pounded flat, seasoned, dipped in melted butter and fried very quickly over high heat, served with browned butter.

Technique guide from Erken (1914) for cutting mutton chops: chop off the rack with suitably long bones, remove the backbone, divide into chops with one bone each, trim away skin and fat, scrape the bone clean and pound the chops lightly with a broad knife dipped in water.

Erken's mutton chops à l'italienne (1914): chops fried in butter, topped with an onion purée of 500 g onion cooked in butter and white sauce, thickened with egg yolks, sprinkled with grated cheese and rusk crumbs and browned in the oven. Served in a ring around macaroni tossed in tomato purée and butter.

Erken's mutton chops à la Rose Marie: chops seasoned and fried in butter, topped with 1 cm of spinach purée, warmed 5 minutes in the oven, arranged in a wreath with mushrooms topped with anchovy-wrapped olives, and the pan juices poured around.

Erken's mutton chops à la Saint Cloud (1914): neat, trimmed lamb chops seasoned and fried 4–5 minutes on each side in 100 g browned butter. Served with the pan juices and a dessert spoon of onion sauce made from 175 g onion reduced in milk with peppercorns, nutmeg and sugar, strained and thickened with a roux and boiling milk.

Boiled leg of mutton (2.5 kg) in salted water; 1 liter of the stock is boiled with 1/2 kg tomatoes, onion and 75 g butter for 15 minutes and strained into a sauce. Served with boiled cauliflower, optionally with a purée of white beans.

Leg of mutton à la bourgeoise from Erken's Stor kokebok (1914): the leg is larded with pork, marinated for 1–4 days in a boiled marinade of white wine, vinegar, oil, root vegetables, juniper berries and spices, roasted about 2 hours in a hot oven with fresh larding along the way, and served with a sauce of vegetables, ham, marinade and brown sauce, mounted with butter.

Leg of mutton marinated 12 hours in 1 liter of red wine, then roasted about 2 hours with root vegetables; a brown sauce of butter, flour, and pan drippings finished with whipped cream. Served with fried onions, lingonberry jelly, and roast potatoes.

Saddle of mutton à la Victoria from Erken's Stor kokebok (1914): the saddle is tied up, braised tender about 2–2½ hours in the oven with onion, carrot, parsley root, and meat stock, then covered with a thick milk-and-cream sauce with grated cheese, gratinated with rusk crumbs and butter, and served with mushrooms and reduced pan juices alongside.

Erken 1914: a whole roasted leg of mutton/lamb (4 kg with loin section), larded on top with parsley mixed with butter, rubbed with cold butter and salted, roasted in a strong hot oven 1½–2 hours with boiling water poured on ¼ l at a time. Brown sauce of 50 g butter and 40 g flour thinned with skimmed drippings. Served with compote

Fårikål I – Norway's national dish of mutton and cabbage – from Erken's Stor kokebok (1914, p. 239): mutton breast/shoulder is briefly pre-boiled in salted water, the stock is strained and used for a butter-and-flour sauce, and the meat is layered with blanched cabbage and a bag of whole pepper and cooked tender for at least 3 hours.

Fårikål II from Erken's Stor kokebok (1914, pp. 239–240): raw mutton (breast/shoulder) is floured and layered in a pot with blanched cabbage, whole peppercorns, and salt, moistened halfway up with boiling water, and cooked covered for about 3 hours.

Mutton ragout from Erken 1914: shoulder/breast is browned in butter, cooked in water with carrot, turnip, parsley root, celeriac, and bay leaf about 2 hours, potatoes added the last 45 min, the stock thickened with butter and flour.

Erken 1914: lamb heads are boiled 2–3 hours, cleaned, tongue and head breaded in egg and rusk with salt and pepper, fried in browned butter and served with creamed vegetables.

Irish stew from Erken 1914: mutton breast/shoulder layered in a pot with pointed cabbage, onion, potatoes and mixed roots, seasoned with salt and pepper, steamed under a tight lid for 30 min, optionally with 2.5–5 dl boiling water, and simmered on about 1.5 hours.

Erken's poached lamb breast with dill from Stor kokebok 1914: lamb breast is boiled tender in salted water with dill, served with dill sprigs and an egg-thickened, lemony dill sauce made from the stock.

Lamb breast with peas from Erken's Stor kokebok 1914: lamb breast is boiled in salted water, green split peas are added after half an hour and cooked tender, butter is stirred in, and the dish is served with mounds of small boiled carrots and parsley.

Lamb breast with crayfish (1914): lamb breast is boiled tender in salted water, the stock is used for a sauce thickened with crayfish butter and flour, seasoned with lemon juice; the cut-up meat and cleaned crayfish are warmed in the sauce and scattered with parsley.

Lamb fricassee from Erken 1914: lamb breast and shoulder are boiled tender with a bouquet garni and root vegetables, the stock is strained and thickened with 50 g butter and 40 g flour, meat, roots and separately boiled peas are warmed in the sauce, served with parsley and mounds of rice.

Lamb à la Murillo from 1914: lamb breast or shoulder in pieces is gently cooked in olive oil with salt, paprika and onion, browned, and finished in gravy, Madeira and tomato purée until the meat is tender.

Erken (1914): lamb chops are pounded, seasoned and steamed 10 minutes in 100 g butter; the butter is poured off and the chops finished in a sauce of truffle strips, button mushrooms, sherry, tomato purée and brown sauce, arranged in a ring with the sauce over.

Erken (1914): lamb chops are fried in butter and arranged in a ring inside a border of mashed potato, with fried tomatoes in the middle and artichoke bottoms filled with asparagus and chopped truffle around, reduced meat glaze poured over.

A cold party dish from Erken's Stor kokebok 1914: lamb chops are fried in butter, pressed cold, garnished with cut-out vegetables and set in aspic on a platter, arranged in a ring with paper frills and a vegetable salad with mayonnaise in the middle.

Erken (1914): 12 breaded lamb chops fried quickly in butter, arranged in a ring around a tall mound of spinach purée on a warm platter, with tomato sauce and meat jus around.

Boiled leg of lamb (2.5 kg) in salted water for 2–2.5 hours, carefully skimmed. Served with separately boiled carrots, turnips, rutabaga, and green peas, or in a thickened sauce of 75 g butter and 60 g flour let down with the cooking liquid.

Lamb medallions from Erken's Stor kokebok (1914): boneless chop meat shaped into round medallions, brushed with melted butter and pan-fried 3 minutes per side, then spread with butter mixed with chopped cress, salt, and pepper and gently sautéed 5–10 minutes. Served with potato balls.

Erken 1914: lamb kidneys are soaked, sliced, fried quickly in butter; the pan is deglazed with white wine and reduced, and a sauce of butter, oil, onion, wine, cognac, meat gravy, and tomato sauce is made. The kidneys are warmed in the sauce without boiling and sprinkled with parsley.

Erken 1914: lamb kidneys are split nearly in two, set on skewers, dipped in melted butter and grilled; placed on toasted round white-bread slices with a seasoned, lightly fried tomato slice, with 1 tsp maître d'hôtel butter in each kidney.

Erken's saddle of lamb à la duchesse from Stor kokebok (1914): saddle of lamb rubbed with onion, covered with cold butter, roasted about 2 hours under buttered paper with meat stock, white wine, and carrot, served with garnished vegetables and a brown sauce of butter, flour, jus, pepper, salt, and lemon juice.

Lightly cured (lightly salted) breast of lamb from Erken's Stor kokebok 1914: the breast is rubbed with salt, saltpeter, and sugar, left for 4–5 days, boiled, and served with creamed vegetables; the stock is used for soup.

Mignon fillet of lamb à la Rachel from Erken's Stor kokebok (1914): finger-thick slices of lamb loin are fried in butter and pressed cold, topped with a thick blend of white sauce, onion purée, cream, chopped mushroom, egg yolks and parsley, sprinkled with rusk crumbs and Parmesan, gratinated in a hot oven and served

Erken's mutton noisettes: finger-thick slices of mutton fillet/saddle sprinkled with chopped mushroom, pepper and salt, seared quickly in butter, topped with a square of mushroom cooked down in meat glaze, set on a bread crouton with fried tomatoes and maître d'hôtel butter, served with tomato, brown or mushroom sauce.

Lamb noisettes from Erken's Stor kokebok (1914): thin round slices of lamb saddle seared quickly in butter, served with artichoke bottoms filled with chopped mushroom seasoned with lemon, onion, herbs and meat glaze, with a jus sauce around.

Erken's haricot de mouton from 1914: mutton, pork and onion browned in butter with flour, moistened with water, and cooked in the oven and over low heat with a bouquet garni and green beans (or turnips).

Erken 1914: lamb heart soaked for 1 hour, stuffed with meat forcemeat, tied in greased paper, browned in 90 g butter and roasted in the oven for 1½ hours with frequent basting; the pan drippings are reduced with 2 dl stock into a sauce.