Erken 1914: a whole roasted leg of mutton/lamb (4 kg with loin section), larded on top with parsley mixed with butter, rubbed with cold butter and salted, roasted in a strong hot oven 1½–2 hours with boiling water poured on ¼ l at a time. Brown sauce of 50 g butter and 40 g flour thinned with skimmed drippings. Served with compote, salad, cucumber salad, and roast potatoes.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 227 (falt i det fri)
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About the dish
This recipe opens Erken's section on mutton and lamb, where she stresses that "the various recipes apply to both mutton and lamb; the only difference is a different cooking or roasting time," and that one figures about ¼ kg of meat per person.
How to make it
1
Prepare the roast
Chop the shank and flank off the hindquarter, but leave the loin section attached. Crack the roast a little, wash it, and dry it well.
2
Lard with parsley
Mix washed, dry parsley (picked from the stems) with a little butter, and tuck it into small slits on top of the roast.
3
Butter and salt
Rub the roast well with 25 g of cold butter and salt it.
4
Put it in the oven
Place the roast in a strongly heated roasting pan or skillet and put it in a hot oven (about 225 °C (435 °F)).
5
Add water
After about ½ hour, or when the roast begins to brown, pour on about 1 liter of boiling water, but only ¼ liter at a time. Baste the roast often with the juices. Roast for 1½–2 hours in all.
6
Strain the juices
Strain the pan juices in good time and skim off the fat.
7
Make the sauce
Brown 50 g butter and 40 g wheat flour, thin with the skimmed juices, and let the sauce simmer until it is nicely smooth. If the sauce is too greasy or breaks, add a little cold water and bring it to a boil.
8
Serving
Serve the roast lamb with compote, salad, cucumber salad, and roast potatoes.
Changes from the original
Measurements are kept in grams/liters, but the amount of butter and flour for the sauce has been added to the ingredient list. Oven temperature has been added as modern guidance (the original only says "hot oven"), and "larded with parsley" has been explained as tucking parsley into slits in the meat.
📖1914
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Foto: Faksimile: Nasjonalbiblioteket
ProofreadPage 227
4 kg. kjøt
persille
smør
vand
salt.
Av bakparten avhugges kanken og slagsiden, men nyrestykket lar man sitte ved. Steken knækkes litt, vaskes, tørres og spækkes paa oversiden med vasket, tør persille, plukket fra stilkene og blandet med ganske litet smør. Steken gnides derefter godt ind med 25 gr. koldt smør, saltes, lægges i den sterkt ophetede pande og sættes i varm ovn. Efter ca. ½ times forløp, eller naar den begynder at brunes, paaheldes ca. 1 l. kokende vand, men kun ¼ l. ad gangen. Steken dryppes ofte over; stekes i 1½—2 timer.
Kraften siles i god tid, avskummes. Til sausen brunes 50 gr. smør og 40 gr. hvetemel, spædes med den avskummede sky og smaakoker, til den er passe jevn. Blir sausen for fet eller skiller sig, tilsættes litt koldt vand, og sausen gives et opkok. Til lammestek serveres kompot, salat, agurksalat og stekte poteter.
📖1949
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Foto: Faksimile: Nasjonalbiblioteket
ProofreadPage 258
Fårestek.
(Rôti d'agneau.)
Ingredienser:
4 kg. kjøtt
persille
smør
vann
salt
Fremgangsmåte:
Av bakparten avhugges skanken og slagsiden, men nyrestykket lar man sitte ved. Steken knekkes litt, vaskes, tørres og spekkes på oversiden med vasket, tørr persille, plukket fra stilkene og blandet med ganske lite smør. Steken gnis derefter godt inn med 25 gr. koldt smør, saltes, legges i den sterkt ophetede panne og settes i varm ovn. Efter ca. ½ times forløp, eller når den begynner å brunes, påhelles ca. 1 l. kokende vann, men kun ¾ l. ad gangen. Steken dryppes ofte over; stekes i 1¾—2 timer. Kraften siles i god tid, avskummes. Til sausen brunes 50 gr. smør og 40 gr. hvetemeL, spedes med den avskummede sky, og småkoker til den er passe jevn. Blir sausen for fet eller skiller sig, tilsettes litt koldt vann, og sausen gis et opkok. Til lammestek serveres kompott, salat, agurksalat eller grønne tomater og stekte poteter.
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1949 (proofread, p. 258) → 1914 (proofread, p. 227)~36% of the text changedremovedadded
Fårestek. (Rôti d'agneau.) Ingredienser: 4 kg. kjøtt kjøt persille smør vann salt Fremgangsmåte: vand salt. Av bakparten avhugges skanken kanken og slagsiden, men nyrestykket lar man sitte ved. Steken knekkes knækkes litt, vaskes, tørres og spekkes på spækkes paa oversiden med vasket, tørr tør persille, plukket fra stilkene og blandet med ganske lite litet smør. Steken gnis gnides derefter godt inn ind med 25 gr. koldt smør, saltes, legges lægges i den sterkt ophetede panne pande og settes sættes i varm ovn. Efter ca. ½ times forløp, eller når naar den begynner å begynder at brunes, påhelles paaheldes ca. 1 l. kokende vann, vand, men kun ¾ ¼ l. ad gangen. Steken dryppes ofte over; stekes i 1¾—2 1½—2 timer. Kraften siles i god tid, avskummes. Til sausen brunes 50 gr. smør og 40 gr. hvetemeL, spedes hvetemel, spædes med den avskummede sky, sky og småkoker smaakoker, til den er passe jevn. Blir sausen for fet eller skiller sig, tilsettes tilsættes litt koldt vann, vand, og sausen gis gives et opkok. Til lammestek serveres kompott, kompot, salat, agurksalat eller grønne tomater og stekte poteter.
The hindquarter. The shank and flank are chopped off, but the loin section is left attached to the roast. The recipe figures 4 kg of meat for 10 servings.
How long should the roast be cooked?
1½–2 hours in a hot oven. After about ½ hour, when the roast begins to brown, about 1 liter of boiling water is poured on – but only ¼ liter at a time. The roast is basted often.
How is the roast larded and seasoned?
The top is larded with washed, dried parsley picked from the stems and mixed with a very little butter. The roast is then rubbed well with 25 g of cold butter and salted before being placed in a strongly heated pan.
How is the sauce made?
The juices are strained in good time and skimmed. Brown 50 g butter and 40 g wheat flour, thin with the skimmed juices, and let the sauce simmer until it is nicely smooth.
