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Saddle of Mutton à la Trianon

A fragmentary recipe from page 230 of Erken's Stor kokebok (1914) for saddle of mutton à la Trianon: a whole mutton back is shaped, half the ribs are chopped off, the flank is drawn together, the back is larded with parsley, salted, brushed with butter, and roasted in a strong hot oven while basted with up to 1 liter of meat stock or water. The ending is missing from the source. The page also contains Erken's explanation of the term "saddle."

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 230 (falt i det fri)

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About the dish

The page opens with the end of a preceding dish and with Erken's explanation of what a "saddle" is: the back with or without the loin section, used whole; if only the back is used, it is taken from the first to the last rib, and preferably the middle part of the back nearest the legs, where the fillet is thickest. The recipe for saddle of mutton à la Trianon itself is badly damaged in the OCR text, and the ending (plating and sauce) is missing.

How to make it

  1. 1

    Shape the saddle

    Chop off the back so that it takes on a good shape. Loosen the inner half of each rib and chop it off.

  2. 2

    Fold in the flank

    Draw the flank together on the underside of the back.

  3. 3

    Larding and seasoning

    Lard the back with parsley, rub it with salt, and brush it with butter.

  4. 4

    Roasting

    Place the roast in a hot roasting pan and roast it in a strong hot oven.

  5. 5

    Basting

    After a while, once the roast begins to brown, baste it with meat stock or water. Use up to 1 liter of liquid in all. Baste the roast now and then until it is done.

  6. 6

    Plating

    Arrange the roast on a platter, and place the accompaniments around it (vegetables, for example cauliflower or a purée of white beans, which Erken mentions earlier on the page).

Changes from the original

No quantities are given in the original beyond "1 saddle of mutton" and basting water/stock up to 1 liter; salt, butter, and parsley are given as suggested modern amounts. The spelling has been modernized in the steps and ingredient list, while the transcription follows the original. Incomplete passages have been marked with ellipses and not invented.

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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. 230) → 1949 (korrekturlest, s. 260)~77% av teksten endretfjernetlagt til
Faaresadel. Ryggen formes. Ingredienser: 2½ kg. fåresal smør salt kjøttkraft persille rosenkål blomkål gulerøtter hvetemel pepper sitronsaft Fremgangsmåte: Ved ophuggingen passes at ryggen får en like og pen form. Det halve av hvert ribben løsnes paa på den indvendige innvendige side og hugges av. Slaget trækkes trekkes sammen paa på undersiden. Ryggen spækkes spekkes med persille, gnides ind gnis inn med litt salt, overstrykes med smør, lægges legges i varm pande panne og stekes i het ovn. Efter … 20 minutters forløp dryppes ryggen med kjøtkraft kjøttkraft eller vand, indtil vann inntil 1 l. Dryppes av og til, til inntil steken er færdig. Anrettes paa ferdig. Den anrettes på et fat, stort fat; omkring lægges … [Slutten av oppskriften mangler legges avvekslende små bunker kokt rosenkål, blomkål og gulerøtter. Alt kokt hver for sig i den skadede kildeteksten.] lett saltet vann, silt op, lagt op på klæde og overhelt varmt persillesmør ved anretningen. Varmes hver for sig i gryte over varmen. 125 gr. smør brunes lett med 50 gr. hvetemel, spedes med skyen fra steken, tilsettes salt, pepper og sitronsaft efter smak. 80 gr. smør brunes, irøres 40 gr. hvetemel, spet med kraften fra steken, tilsettes pepper, salt og sitronsaft efter smak.

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Frequently asked questions

How do I prepare the saddle of mutton before roasting?
The back is shaped, and half of each rib is loosened on the inside and chopped off. The flank is drawn together on the underside. Then the back is larded with parsley, rubbed with salt, and brushed with butter.
How long does the roast take?
The recipe is estimated at around 2.5 hours in total, including preparation. It is roasted in a hot oven in a hot pan, and basted along the way with meat stock or water – up to 1 liter in all – until the roast is done.
Why is the end of the recipe missing?
The source text from Henriette Schønberg Erken's Stor kokebok (1914), page 230, is damaged, so both some timing details and the garnish that was to be arranged around the roast are missing.

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