How long must the leg of mutton lie in the marinade?

The recipe has a total time of about 50 hours (3000 minutes), that is roughly two days in the cooled marinade. The marinade must be completely cold before the meat is put in.

What does the marinade consist of?

Oil, carrots and onion that are lightly browned, then a bouquet garni (parsley, thyme, bay leaf), vinegar, water, white wine and juniper berries. This simmers for half an hour, then salt, pepper and brown sugar are added, it stands for half an hour, is strained and cooled.

What is the pork fat used for?

The pork fat is used to lard the leg of mutton, so that the lean meat becomes juicier during roasting.

What does the sauce contain?

Carrots, small onions, celery hearts, a tablespoon of raw, lean, finely cut ham, 100 g butter, 1 dl of the marinade and 1/2 liter of brown sauce. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 228, and is intended for 8 servings.

Leg of Mutton à la bourgeoise (gigot à la bourgeoise)

Name: Leg of Mutton à la bourgeoise (gigot à la bourgeoise)
Prep time: 1 h 30 min
Cook time: 48 h 30 min
Total time: 50 h
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 2.5 kg leg of mutton (with shank); 150 g pork fat (fresh side pork) (cut into strips for larding); 125 g carrots (for the marinade, chopped); 100 g onion (for the marinade, chopped); 2 sprigs thyme (for the marinade); 1 pinch crushed bay leaf; 30 g parsley (for a bouquet garni, together with 2 small sprigs of thyme and 1 bay leaf); 2.5 dl vinegar; 2.5 l water; 5 pcs peppercorns; 1 dl cooking oil; 7.5 dl white wine (1 bottle); 1 tbsp salt; 1 tbsp brown sugar; 15 g juniper berries; 2 pcs carrots (for the sauce); 2 pcs small onions (for the sauce); 2 pcs celery hearts (the hearts of 2 celery plants); 1 tbsp raw, lean ham (finely cut); 100 g butter (50 g for the stew, the rest stirred in at the end); 5 dl brown sauce; 1 dl marinade (added to the sauce at the end); pepper (to taste)

Leg of mutton à la bourgeoise from Erken's Stor kokebok (1914): the leg is larded with pork, marinated for 1–4 days in a boiled marinade of white wine, vinegar, oil, root vegetables, juniper berries and spices, roasted about 2 hours in a hot oven with fresh larding along the way, and served with a sauce of vegetables, ham, marinade and brown sauce, mounted with butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 228 (falt i det fri)

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Ingredients

8 servings

2.5 kg leg of mutton (with shank) · 5 lb 8 oz
150 g pork fat (fresh side pork) (cut into strips for larding) · 5¼ oz
125 g carrots (for the marinade, chopped) · 4⅜ oz
100 g onion (for the marinade, chopped) · 3½ oz
2 sprigs thyme (for the marinade)
1 pinch crushed bay leaf
30 g parsley (for a bouquet garni, together with 2 small sprigs of thyme and 1 bay leaf) · 1 oz
2.5 dl vinegar · 1 cups
2.5 l water · 10⅝ cups
5 pcs peppercorns
1 dl cooking oil · ⅜ cup
7.5 dl white wine (1 bottle) · 3⅛ cups
1 tbsp salt
1 tbsp brown sugar
15 g juniper berries · ½ oz
2 pcs carrots (for the sauce)
2 pcs small onions (for the sauce)
2 pcs celery hearts (the hearts of 2 celery plants)
1 tbsp raw, lean ham (finely cut)
100 g butter (50 g for the stew, the rest stirred in at the end) · 3½ oz
5 dl brown sauce · 2⅛ cups
1 dl marinade (added to the sauce at the end) · ⅜ cup
pepper (to taste)

Total time: 50 t
Active time: 1 t 30 min
Difficulty: hard

About the dish

A French-inspired festive dish from the chapter on mutton in "Stor kokebok." The leg of mutton lies in a boiled wine marinade for several days before it is larded with pork and roasted; the sauce is built on the marinade and a finished brown sauce. The dish shows how Erken conveyed classic French cuisine to Norwegian housewives.

How to make it

1
Cook the marinade
Heat the oil in a pot. Add chopped carrots and onion and brown them lightly. Add the bouquet garni (parsley, thyme and bay leaf tied together), vinegar, water, white wine and juniper berries. Let it simmer for 30 minutes.
2
Season and cool
Add salt, pepper and brown sugar. Let the marinade steep for 30 minutes, strain it and cool it completely.
3
Prepare the meat
Chop off the shank, skin the meat and lard it with strips of pork fat.
4
Marinate
Place the leg in the cold, strained marinade. Let it lie 3–4 days in winter, 1–2 days in summer. Turn the meat daily.
5
Roast
Take up the meat and wipe it dry thoroughly. Place it on a rack in a strongly heated oven (about 225 °C (435 °F)). After one hour of roasting, lard it again with thin strips of pork fat, and roast for about another hour.
6
Make the sauce
Cook the cleaned, cut-up carrots, onions, celery and ham well in 50 g butter. Pour over marinade and let it reduce for 15 minutes. Add the brown sauce and let it simmer for 30 minutes.
7
Strain and finish the sauce
Season with pepper at the end. Strain and press out well. Add 1 dl marinade, let the sauce steep gently for 15 minutes, strain again and stir in the rest of the butter.
8
Plating
Place the roast on an oblong platter, decorate the shank with a cut-out paper frill and pour the sauce over the meat.

Changes from the original

Measures are converted to modern units (deciliters, grams, tablespoons), "1 bottle of white wine" set to 7.5 dl and "1 spoon" to 1 tablespoon. The method is divided into numbered steps, and the word "flesk" is specified as fresh, unsalted pork fat/fresh side pork for larding. The roasting temperature is estimated, since the original only says "strongly heated oven."

Revised 1949 recipe

From the revised edition of the Big Cookbook.

Facsimile of the 1949 page at the National Library of Norway — Foto: Faksimile: Nasjonalbiblioteket

ProofreadPage 259

Marinade: 125 gr. gulerøtter 100 gr. løk 1 suppevisk, bestående av 30 gr. persille, 2 små grener timian, 1 laurbærblad 3/4 l. eddik 2 1/2 l. vann 5 pepperkorn 1 del. matolje 1 flaske hvitvin 1/2 skje salt Oljen varmes i en gryte, de rensede, hakkede gulerøtter og den hakkede løk has i, brunes lett og tilsettes suppevisk, eddik, vann, vin og enebær; småkoker 3/4 time og tilsettes salt, pepper og det brune sukker, står 3/4 time, siles, avkjøles. 1 skje brunt sukker 15 gr. enebær. De rensede, opskårne gulerøtter, løk, selleri og skinke kokes godt i 50 gr. smør, overhelles marinaden, koker inn 3/4 time, tilsettes den brune saus og småkoker 1/2 time. I siste øieblikk tilsettes pepper efter smak. Siles og presses godt, tilsettes 1 del. marinade, småtrekker 3/4 time, siles igjen og irøres resten av smøret. Som saus kan også den jevnede sky benyttes spedd med 1 à 2 del. fløte. 2 gulerøtter 2 små løk hjertebladene av 2 sellerier 1 spiseskjefull rå, mager, småskåren skinke timian 1 knivsodd knust laurbærblad 100 gr. smør 1/2 l. marinade 3/4 l. brun saus. Skanken avhugges, skinnet flåes av, og kjøttet spekkes med fleskestrimler, legges derefter i den kokte, silte, kolde marinade. Om vinteren kan man la kjøttet ligge i marinaden 3 til 4 døgn, om sommeren 1 til 2 døgn. Når kjøttet er tatt op og tørket godt av, legges det på en rist og settes inn i den sterkt ophetede ovn. Efter en times steking spekkes det atter med tynne fleskestrimler, settes igjen i ovnen og stekes ca. 1 time til. Steken legges op på et avlangt fat og pyntes med en utklippet papirmansjett. Følgende saus helles over kjøttet: vann, spekkes med strimler av skinken og flesket. Brunes i smøret i gryte, strøes over med litt salt og vendes i smøret. Den kokende kraft og vinen has i. Steken dryppes over hvert kvarter. Stekes i 2—2 1/2 time. Oplegges opskåret på fat og pyntes rundt med forskjellige grønnsaker og stekte poteter. Man kan før stekingen skjære benet helt ut, surre kjøttet og brune det og steke det som forklart. Sausen siles, skummes, innkokes med spansk saus og serveres til steken.

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Frequently asked questions

How long must the leg of mutton lie in the marinade?: The recipe has a total time of about 50 hours (3000 minutes), that is roughly two days in the cooled marinade. The marinade must be completely cold before the meat is put in.
What does the marinade consist of?: Oil, carrots and onion that are lightly browned, then a bouquet garni (parsley, thyme, bay leaf), vinegar, water, white wine and juniper berries. This simmers for half an hour, then salt, pepper and brown sugar are added, it stands for half an hour, is strained and cooled.
What is the pork fat used for?: The pork fat is used to lard the leg of mutton, so that the lean meat becomes juicier during roasting.
What does the sauce contain?: Carrots, small onions, celery hearts, a tablespoon of raw, lean, finely cut ham, 100 g butter, 1 dl of the marinade and 1/2 liter of brown sauce. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 228, and is intended for 8 servings.

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