Why is the recipe so short in the original?

The book refers to veal fricassee to save space, a common technique in older cookbooks. The method itself is the same, just with mutton instead of veal.

What characterises a fricassee?

A fricassee is boiled light meat served in a light, flour-thickened sauce made from the cooking stock, often with root vegetables. It is not browned, so both meat and sauce stay pale.

Mutton fricassee

Erken & Caroline Steen's mutton fricassee, given in the original only as «prepared like veal fricassee»: boiled mutton and root vegetables in a white, flour-thickened sauce. From «Kogebog for skole og hjem» (1900).

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 170 (falt i det fri)

Be the first to rate

About the dish

Oppskriften er i originalen en ren krysshenvisning: «Tillaves som kalvefrikassé.» Frikassé er en klassisk hvit gryterett der kokt kjøtt serveres i lys, meljevnet saus, og fårekjøtt kunne brukes på nøyaktig samme vis som kalv.

How to make it

1
Follow veal fricassee
Mutton fricassee is made the same way as veal fricassee: boil the mutton tender in lightly salted water, cut it into pieces, boil root vegetables separately.
2
Make a white sauce
Thicken the stock into a white sauce with butter and flour, and heat the meat and vegetables in the sauce before serving.

Changes from the original

Originalteksten oppgir verken ingrediensliste eller fremgangsmåte, kun henvisning til kalvefrikassé. Ingredienser og trinn her er en rekonstruksjon basert på standard frikasségang; ingen mengder er oppdiktet i transkripsjonen.

In stores now

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

Fårekjøtt
- Fårekjøtt Evanger Ekte EldhusrøyktPrice varies
- Fårekjøtt Saltet Frys Ca1kg RingdalRingdalca. kr 119,00 · SPAR
- Fårekjøtt Beinfritt Løs HanssenHanssensPrice varies
Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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

Why is the recipe so short in the original?: The book refers to veal fricassee to save space, a common technique in older cookbooks. The method itself is the same, just with mutton instead of veal.
What characterises a fricassee?: A fricassee is boiled light meat served in a light, flour-thickened sauce made from the cooking stock, often with root vegetables. It is not browned, so both meat and sauce stay pale.

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!