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Mutton Chops (Natural)

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 233 (falt i det fri)

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About the dish

One of the simplest chop recipes in Erken's survey of French-inspired lamb and mutton chops. "Au naturel" means without breading or sauce beyond the browned butter.

How to make it

  1. 1

    Pound the chops

    Pound the cut chops a little flat with a broad knife moistened in water.

  2. 2

    Season and brush

    Sprinkle the chops with salt and pepper and dip them in melted butter.

  3. 3

    Fry

    Grill the chops very quickly, or fry them in a hot pan over high heat. Turn them only once.

  4. 4

    Serve

    Serve immediately with browned butter over them.

Changes from the original

Quantities are estimated from the text, as the original does not state them. Units modernized (grams, dl), "kavring" and measurement terms reworded where necessary. The method is divided into steps.

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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. 233) → 1949 (korrekturlest, s. 263)~70% av teksten endretfjernetlagt til
Faarekoteletter (cotelettes de mouton au naturel). faarekoteletter smeltet smør salt pepper brunet smør. Kotelettraden avhugges, så det blir passende lange ben til kotelettene. Ryggradbenet hugges bort. Kotelettene opdeles derefter således at der blir et ben til hver kotelett. Skinn og noget fett fjernes, og det nederste av benet skrapes rent. Man får en jevnere overflate og penere fasong ved å banke kotelettene lett med en bred kniv, dyppet i vann. De utskaarne utskårne koteletter bankes litt flate med fugtet fuktet kniv, strøes med salt og pepper, dyppes i smeltet smør og ristes meget hurtig; de kan ogsaa også stekes paa på het pande panne over sterk varme. Vendes én gang og serveres straks med brunet smør. Ingredienser: 12 koteletter, salt, pepper, smør.

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Frequently asked questions

How do I prepare the chops before frying?
Pound the cut chops a little flat with a moistened knife, sprinkle on salt and pepper, and dip them in melted butter before frying.
How are they fried?
They are grilled very quickly, or fried in a hot pan over high heat. Turn them only once, and serve immediately.
What is served with them?
The recipe is natural and served with browned butter over them – no sauce or breading.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 233, under the name "cotelettes de mouton au naturel." Intended for 4 servings, about 25 minutes in all.

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