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Leg of Mutton à la Provençale (gigot de mouton à la provençale)

Leg of mutton marinated 12 hours in 1 liter of red wine, then roasted about 2 hours with root vegetables; a brown sauce of butter, flour, and pan drippings finished with whipped cream. Served with fried onions, lingonberry jelly (a Norwegian tart preserve), and roast potatoes.

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

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About the dish

A French-inspired roast leg of mutton from the meat chapter of Stor kokebok (1914). The meat is marinated for a full day in red wine before roasting – a technique Erken uses to soften the strong flavor of mutton.

How to make it

  1. 1

    Marinate the meat in red wine

    Wash the leg of mutton and dry it well. Place it in a dish and pour the red wine over it. Cover and let it stand in a cool place for 12 hours.

  2. 2

    Prepare for roasting

    Lift the leg out of the wine, pat it dry, and rub it with salt and pepper. Place it in a roasting pan or skillet together with the butter, the cut-up carrots, onions, turnip, and celery, the parsley, and the thyme.

  3. 3

    Roast

    Roast in a good hot oven (about 200 °C (390 °F)). Baste with the red wine from the marinade, and spoon the pan drippings over the meat now and then once it begins to brown. Roast until the meat is cooked through, about 2 hours.

  4. 4

    Make the sauce

    Brown butter and wheat flour together in a saucepan and thin with the strained pan drippings to a smooth sauce. Season with salt and pepper.

  5. 5

    Finish and serve

    Just before serving, stir the whipped cream into the sauce. Serve the roast with fried onions, lingonberry jelly, and roast potatoes.

Changes from the original

Measurements have been converted to modern units (grams, dl, liters), and the oven temperature and roasting time are given in degrees and minutes. The amount of cream is unclear in the original ("1. cream") and has been interpreted as 1 dl. The wording of the method has been modernized, but the content is unchanged.

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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)~39% av teksten endretfjernetlagt til
1 faarelaar Ingredienser: I fårelår 50 gr. smør 2 løk 2 gulerøtter 1 næpe nepe 1 liten selleri persille timian salt pepper 1 l. rødvin 40 gr. hvetemel 1 dl. fløte. ½ l. fløte Fremgangsmåte: Kjøttet vaskes, tørres tørkes og overheldes overhelles rødvinen. Staar tildækket Står tildekket i 12 timer. Tages Tas op, avtørres, indgnides inngnis med salt og stekes i god godt varm ovn; gulerøtter, løk, næpe nepe og selleri lægges legges samtidig med kjøttet i panden. Dryppes med rødvinen; naar pannen. Når kjøttet begynder at begynner å brunes, dryppes av og til, til med rødvinen, til kjøttet er gjennemstekt, ca. 2 timer. Smør og mel brunes sammen, spædes spedes med skyen fra steken; like før anretningen tilsættes tilsettes den vispede fløte. Steken serveres med stekte løk, tranebærgelé og stekte poteter.

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Frequently asked questions

How long must the leg of mutton sit in red wine?
The leg is covered with 1 liter of red wine and left covered for 12 hours. It is then lifted out, patted dry, and rubbed with salt before roasting.
How long is the leg roasted, and how?
It is roasted in a good hot oven for about 2 hours, until cooked through. Carrots, onions, turnip, and celery go into the pan along with the meat, and the roast is basted with the red wine now and then once it starts to brown.
How is the sauce made?
50 g of butter and 40 g of wheat flour are browned together and thinned with the drippings from the roast. Just before serving, 1 dl of whipped cream is added.
What is served alongside?
In the original recipe (Stor kokebok, 1914, p. 229), the roast is served with fried onions, lingonberry jelly, and roast potatoes. The recipe is intended for 6 servings.

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