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.

Moose Ragout

Name: Moose Ragout
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 500 g cold roast moose (cut into neat slices); 80 g butter; 1 tbsp grated white bread (French bread); 1 onion (grated); 3.5 dl water and meat stock (mostly stock); 2 dl sour cream; pepper (to taste); mushrooms (preferably freshly picked, a small amount)

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)

Be the first to rate

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

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.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 341)~87% of the text changedremovedadded

~~500 g kald elgstek (skåret i pene skiver).~~ 80 ~~g smør.~~ gr. smør, pepper, løk, ¾ l. vann, kraft, 2 del. sur fløte, 1 spiseskje revet ~~loff (franskbrød). 1 løk (revet). 3,5 dl vann og kjøttkraft (mest kraft). 2 dl sur fløte. pepper (etter smak). sopp (gjerne nyplukket, en liten mengde). Brun smøret~~ franskbrød. Smøret brunes ganske ~~lyst i en gryte og rør inn~~ lyst, irøres det revne ~~loffet.. Tilsett~~ brød, tilsettes pepper, ~~revet~~ reven løk, litt vann og ~~kjøttkraft – mest~~ kraft ~~– samt~~ — mest av den ~~sure fløten. La sausen småkoke i en halv time. Har du sopp, kan litt finhakket sopp koke med.. Legg de pent oppskårne kjøttskivene~~ siste — samt fløten; dette småkoker ¾ time; kjøttet, som er skåret i ~~sausen~~ pene skiver, legges i, og la det ~~stå~~ står over ganske svak varme ~~til alt er gjennomvarmt. Kjøttet må bare~~ og varmes, ikke kokes; kokt eller stekt kjøtt, skåret i skiver og som skal varmes i saus, rester med andre ord, skal aldri ~~koke, ellers~~ koke; herav blir ~~det seigt, hardt~~ de seige, hårde og ~~tørt.~~ tørre. I ragouten vil ny og selvplukken sopp gjøre utmerket virkning. Det skal så lite til.

Note on Modernised

Uklare OCR-mengder tolket til 3–4 dl væske og ½ kg kaldt stekt kjøtt som utgangspunkt. Moderne mål (dl, g) og enkelte moderne formuleringer; «vannes» er forklart som «varmes forsiktig».

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Equipment for this dish

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

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!