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Moose Ragout

Erken's moose ragout from 1914: cold roast moose in slices is gently reheated in a sauce of browned butter, grated white bread, grated onion, stock, and sour cream. The meat must never boil.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 308 (falt i det fri)

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About the dish

Erken uses the leftovers of roast moose for a ragout. She stresses an important rule in Norwegian household tradition: already-roasted meat should only be warmed in the sauce, never boiled, or it turns tough and dry. Freshly picked mushrooms are mentioned as a small but effective addition.

How to make it

  1. 1

    Brown the butter

    Brown the butter fairly lightly in a pot and stir in the grated white bread.

  2. 2

    Make the sauce

    Add pepper, grated onion, a little water and meat stock – mostly stock – along with the sour cream. Let the sauce simmer for half an hour. If you have mushrooms, a little finely chopped mushroom can simmer along.

  3. 3

    Heat the meat

    Place the neatly sliced meat in the sauce and let it stand over fairly low heat until everything is heated through. The meat should only be warmed, never boiled, or it turns tough, hard, and dry.

Changes from the original

Unclear OCR amounts are interpreted as 3–4 dl liquid and ½ kg cold roast meat as a starting point. Modern measures (dl, g) and some modern phrasing; "vannes" is explained as "gently warmed."

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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. 308) → 1949 (korrekturlest, s. 341)~44% av teksten endretfjernetlagt til
Kold elgstek 80 gr. smør pepper løk 3—4 del. vand, kraft smør, pepper, løk, ¾ l. vann, kraft, 2 del. sur fløte fløte, 1 spiseske spiseskje revet franskbrød. Smørret Smøret brunes ganske lyst, irøres det revne brød, tilsættes tilsettes pepper, reven løk, litt vand vann og kraft — mest av den sidste siste — samt fløten; dette smaakoker ½ småkoker ¾ time; kjøttet, som er skaaret skåret i pene skiver, lægges legges i, og det staar står over ganske svak varme og vannes, varmes, ikke kokes; kokt eller stekt kjøt, skaaret kjøtt, skåret i skiver og som skal vannes varmes i saus, rester med andre ord, skal aldrig aldri koke; herav blir de seige, haarde hårde og tørre. I ragouten vil ny og selvplukken sop sopp gjøre udmerket utmerket virkning. Det skal saa litet til av den. så lite til.

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Frequently asked questions

What kind of meat do I use for this moose ragout?
The recipe is a leftovers dish: you use cold, already cooked or roasted moose that is cut into neat slices.
Why should the meat not boil in the sauce?
Already cooked or roasted meat that is reheated in sauce should never boil – then it turns tough, hard, and dry. Place the slices in the sauce and let them steep/warm over fairly low heat.
How do I make the sauce?
Brown 80 g butter fairly lightly, stir in 1 tablespoon grated white bread, add pepper, grated onion, 3–4 dl water and stock (mostly stock), plus 2 dl sour cream. Let the sauce simmer for half an hour before the meat is added.
Can I add anything else to the ragout?
Yes, Schønberg Erken recommends fresh, hand-picked mushrooms – they have an excellent effect, and very little is needed.

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