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Leg of Mutton à l'anglaise (gigot de mouton à l'anglaise)

Boiled leg of mutton (2.5 kg) in salted water; 1 liter of the stock is boiled with 1/2 kg tomatoes, onion and 75 g butter for 15 minutes and strained into a sauce. Served with boiled cauliflower, optionally with a purée of white beans.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 229 (falt i det fri)

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About the dish

Boiled leg of mutton in the English style from the meat chapter of "Stor kokebok" (1914). The stock is used for a strained tomato sauce, and the dish is served with boiled cauliflower or a purée of white beans.

How to make it

  1. 1

    Prepare the meat

    Chop off the shank and wash the leg of mutton.

  2. 2

    Boil the meat

    Put the meat in boiling, salted water – just enough that the meat is barely covered. Skim well and let it continue to boil.

  3. 3

    Make the sauce

    When the meat has boiled for 1 hour, strain off 1 liter of the stock. Put it over the heat with the cut-up tomatoes, the butter and the onion, and let it boil for a quarter of an hour. Rub the sauce through a sieve.

  4. 4

    Finish boiling and plate

    Finish boiling the meat (about 2–2 1/2 hours in all). Place it on a slightly deep platter, arrange boiled cauliflower around it and pour the sauce over.

  5. 5

    Variant

    A purée of white beans can also be served with the meat.

Changes from the original

The tomato quantity is unclear in the original ("kg. tomater") and is interpreted as 1/2 kg. The cauliflower quantity is missing and is estimated. Measures are given in modern units, and the language of the steps is modernized.

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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. 229) → 1949 (korrekturlest, s. 260)~44% av teksten endretfjernetlagt til
2 1/2 Ingredienser: 2½ kg. faarekjøt 1/2 fårekjøtt ½ kg. tomater 1 løk 75 gr. smør salt vand blomkaal. vann blomkål Fremgangsmåte: Skanken hugges av, kjøttet vaskes og sættes settes over ilden i kokende, saltet vand, saa meget, vann, så meget at kjøttet netop nettop er dækket. Naar dekket. Når kjøttet har kokt 1 time, siles 1 l. av kraften fra, sættes settes over ilden varmen med de opskaarne opskårne tomater, smørret smøret og løken, koker 1/4 ¾ time, gnides gjennem sigte. sikt. Kjøttet anrettes paa på et litt dypt fat, den kokte blomkaal lægges blomkål legges omkring, og sausen heldes helles over. — Pure Puré av hvite bønner kan ogsaa også anrettes til kjøttet.

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Frequently asked questions

How long should the leg of mutton boil?
The meat is put into boiling, salted water so it is barely covered. After 1 hour of boiling, 1 liter of stock is strained off for the sauce; the leg boils further until tender – count on around 3 hours in total for 2 1/2 kg.
How is the sauce made?
1 liter of the cooking stock is boiled for 1/4 hour with 1/2 kg cut-up tomatoes, 1 onion and 75 g butter, and then rubbed through a sieve. The sauce is poured over the meat at plating.
What is served with it?
Boiled cauliflower is arranged around the meat on a slightly deep platter. A purée of white beans can also be served with it.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 229. It is intended for 8 servings.

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