Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

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. 229) → Modernised~83% of the text changedremovedadded
1 faarelaar stk fårelår. 50 gr. smør g smør. 2 løk stk løk. 2 gulerøtter stk gulrøtter. 1 næpe stk nepe. 1 liten stk selleri (liten). persille (noen kvaster). timian salt pepper (litt). salt. pepper. 1 l. rødvin l rødvin. 40 gr. hvetemel g hvetemel. 1 dl. fløte. Kjøttet vaskes, tørres dl fløte (pisket; mengden er utydelig i originalen). Vask fårelåret og overheldes rødvinen. Staar tildækket tørk det godt. Legg det i et fat og hell rødvinen over. Dekk til og la stå kjøligt i 12 timer. Tages op, avtørres, indgnides timer.. Ta låret opp av vinen, tørk det av og gni det inn med salt og stekes pepper. Legg det i god varm ovn; gulerøtter, en langpanne eller stekepanne sammen med smøret, oppdelte gulrøtter, løk, næpe nepe og selleri lægges samtidig med kjøttet selleri, persille og timian.. Stek i panden. Dryppes god varm ovn (ca. 200 °C). Dypp med rødvinen; naar rødvinen fra marineringen, og øs stekesjyen over kjøttet begynder at brunes, dryppes av og til, til når det begynner å brunes. Stek til kjøttet er gjennemstekt, gjennomstekt, ca. 2 timer. Smør timer.. Brun smør og mel brunes sammen, spædes hvetemel sammen i en kasserolle, og spe med skyen fra steken; like den silte stekesjyen til en passe jevn saus. Smak til med salt og pepper.. Rett før anretningen tilsættes røres den vispede fløte. Steken serveres piskede fløten inn i sausen. Server steken med stekte stekt løk, tranebærgelé og stekte poteter.

Note on Modernised

Mål er omregnet til moderne enheter (gram, dl, liter), og ovnstemperatur og steketid er angitt i grader og minutter. Fløtemengden er utydelig i originalen («1. fløte») og er tolket som 1 dl. Språket i fremgangsmåten er modernisert, men innholdet er uendret.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!