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Saddle of Mutton à la Victoria

Saddle of mutton à la Victoria from Erken's Stor kokebok (1914): the saddle is tied up, braised tender about 2–2½ hours in the oven with onion, carrot, parsley root, and meat stock, then covered with a thick milk-and-cream sauce with grated cheese, gratinated with rusk crumbs and butter, and served with mushrooms and reduced pan juices alongside.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 232 (falt i det fri)

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About the dish

A festive gratinated saddle of mutton from the meat chapter of Henriette Schønberg Erken's Stor kokebok (1914). The saddle is braised tender in the oven, covered with a thick cheese sauce, and gratinated light brown – a typical "à la" dish of the era's bourgeois party fare.

How to make it

  1. 1

    Ready the saddle

    Remove the kidneys and fold the flank underneath. Tie the saddle together with kitchen string and rub it with salt and a little butter.

  2. 2

    Brown and add liquid

    Place the saddle in a hot pot with a little fat, together with cleaned, sliced onions, carrots, and parsley roots. Pour over 2.5 dl of boiling meat stock (or water with 1 bouillon cube).

  3. 3

    Braise in the oven

    Set the covered pot in a hot oven (about 180 °C (355 °F)). When the pan juices begin to brown, add more stock, up to 1 liter in all. Braise the saddle tender for about 2–2½ hours, basting often with the pan juices.

  4. 4

    Make the sauce

    Cook butter and flour lightly together without browning them. Thin with boiling milk and cream, add the sprig of parsley, and reduce to a thick sauce. Strain the sauce, stir in the grated cheese, and season with salt.

  5. 5

    Gratinate

    Place the saddle on a platter and let it cool a little. Pour the sauce over it, sprinkle with ground rusk crumbs, drizzle with melted butter, and set the platter in a hot oven (about 225 °C (435 °F)) until the surface is light brown.

  6. 6

    Serve

    Serve on an oblong platter surrounded by mushrooms. Strain the pan juices, reduce them, and serve them separately.

Changes from the original

Measurements have been converted to modern units (dl, grams, graded oven temperature). The "Maggi bouillon cube" has been kept as a bouillon cube. Unclear OCR for the cream amount has been interpreted as 3 dl. Oven temperatures have been added as guidance, since the original only says "hot oven" and "very hot oven."

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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. 232) → 1949 (korrekturlest, s. 262)~45% av teksten endretfjernetlagt til
Fåresal å la Victoria. (Selle de mouton à la Victoria.) Ingrediensliste: 1 faaresadel fåresal salt smør 2 løk 2 gulerøtter 2 persillerøtter kjøtkraft. kjøttkraft. Saus: 70 gr. smør 30 gr. hvetemel 3 del. ½ dd. fløte 4 del. dd. melk persille 100 gr. reven ost, parmesan- eller schweizerost. Fremgangsmåte: Hertil benyttes bedst best nyrestykket fra laarbenet lårbenet til tre ribben over nyrerne; nyrerne tages nyrene; nyrene tas ut, og slagsiden lægges indunder. Sadelen legges innunder. Salen ombindes med hyssing, gnides gnis med salt og litt smør, lægges legges i varm gryte med litt fett og de rensede renset løk og røtter, skaaret skåret i skiver, overheldes 1/4 overhelles ½ l. kokende kjøtkraft kjøttkraft eller 1/4 ½ l. vand vann og 1 maggibuljongterning. i norextering. Gryten sættes tildækket settes tildekket i varm ovn; naar når skyen begynder at begynner å bli brun, tilsættes tilsettes mere kraft, i alt indtil inntil 1 liter. Faaresadelen Fåresalen dampes mør, mørt, idet man ofte drypper over av skyen; dampes omkring 2—2 1/2 2—2½ time. Lægges Legges op paa på et fat, avkjøles og overheldes overhelles sausen, laget paa på følgende maate: måte: Smør og mel ristes let lett sammen uten at å brunes, spædes spedes med den kokende melk og fløte, tilsættes tilsettes persillekvasten og kokes ind inn til en tyk tykk saus, siles, irøres den revne ost og salt efter smak, strøes med støtt støttet kavring, dryppes med smeltet smør og sættes settes i het ovn, til den faar får en lysebrun farve. Serveres paa på avlangt fat, omgit omgitt med champignons. champignons og tomatgelé. Skyen siles, kokes ind inn og serveres særskilt.

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Frequently asked questions

Which cut do I use for saddle of mutton?
Use the loin section – from the thighbone up to three ribs above the loins. The kidneys are removed, and the flank is folded underneath. The saddle is tied up with kitchen string before roasting.
How is the saddle prepared?
It is rubbed with salt and a little butter and placed in a hot pot with a little fat together with cut-up onions, carrots, and parsley roots. Pour over 1/4 liter of boiling meat stock (or water with a bouillon cube) and braise it tender, covered, in a hot oven, basting often. When the pan juices begin to brown, add more stock – up to 1 liter in all.
What is the sauce made of?
A white sauce of 70 g butter, 30 g wheat flour, 3 dl cream, and 4 dl milk, seasoned with parsley and 100 g grated cheese – Parmesan or Swiss cheese.
How long does the dish take, and how many does it feed?
Allow about 3.5 hours in all, and the recipe is intended for 8 servings. It is taken from Henriette Schønberg Erken's Stor kokebok (1914), p. 232.

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