Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

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.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 233) → Modernised~82% of the text changedremovedadded
Faarekoteletter (cotelettes de mouton au naturel). faarekoteletter smeltet 8 stk fårekoteletter (utskårne av kammen). 50 g smør salt (smeltet, til pensling). 1 ts salt. 0,5 ts pepper (nykvernet). 50 g smør (til brunet smør. De utskaarne koteletter bankes smør ved servering). Bank de utskårne kotelettene litt flate med fugtet kniv, strøes en bred kniv fuktet i vann.. Strø kotelettene med salt og pepper, dyppes pepper og dypp dem i smeltet smør og ristes smør.. Rist kotelettene meget hurtig; de kan ogsaa stekes paa hurtig på grill eller stek dem på het pande panne over sterk varme. Vendes Vend dem bare én gang og serveres gang.. Server straks med brunet smør. smør over.

Note on Modernised

Mengder er anslått ut fra teksten, da originalen ikke oppgir dem. Enheter modernisert (gram, dl), «kavring» og målebegreper omskrevet der det var nødvendig. Framgangsmåten er delt i trinn.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!