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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 260)~72% of the text changedremovedadded
2,5 kg Ingredienser: 2½ kg. fårekjøtt (fårelår). 0,5 kg ½ kg. tomater (mengden er utydelig i originalen). 1 stk løk. løk 75 g smør. salt. gr. smør salt vann (så mye at kjøttet er dekket). 1 stk blomkål (kokt; mengde ikke oppgitt). Hugg av skanken og vask fårelåret.. Legg Fremgangsmåte: Skanken hugges av, kjøttet vaskes og settes over ilden i kokende, saltet vann – bare vann, så mye meget at kjøttet nettopp nettop er dekket. Skum godt og la det koke videre.. Når kjøttet har kokt 1 time, siles 1 liter l. av kraften av. Sett den fra, settes over varmen med de oppskårne tomatene, opskårne tomater, smøret og løken, og la det koke et kvarter. Gni sausen gjennom sil.. Kok kjøttet ferdig (i alt ca. 2–2 1/2 time). Legg det koker ¾ time, gnides gjennem sikt. Kjøttet anrettes på et litt dypt fat, legg kokt den kokte blomkål omkring legges omkring, og hell sausen over.. helles over. — Puré av hvite bønner kan også serveres anrettes til kjøttet.

Note on Modernised

Tomatmengden er utydelig i originalen («kg. tomater») og er tolket som 1/2 kg. Blomkålmengden mangler og er anslått. Mål er angitt i moderne enheter, og språket i trinnene er modernisert.

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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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