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Fårikål Ragout (Mutton Ragout)

Mutton ragout from Erken 1914: shoulder/breast is browned in butter, cooked in water with carrot, turnip, parsley root, celeriac, and bay leaf about 2 hours, potatoes added the last 45 min, the stock thickened with butter and flour.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 240 (falt i det fri)

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About the dish

From the meat chapter of Henriette Schønberg Erken's Stor kokebok (1914). A smooth, filling stew of cheaper cuts of mutton — shoulder or breast — with root vegetables and potatoes cooked in the same pot.

How to make it

  1. 1

    Prepare the meat

    Wash the meat in lukewarm water, dry it, and cut it into suitable pieces.

  2. 2

    Brown the meat

    Brown the pieces of meat in the butter in a pan.

  3. 3

    Set it over the heat

    Place the meat in the pot, pour on boiling water so it comes up to the meat, and salt.

  4. 4

    Vegetables

    When the meat comes to a boil, add the cleaned and cut-up vegetables along with the bay leaf. Let it simmer, covered, for about 2 hours.

  5. 5

    Potatoes

    About 45 minutes before serving, add the raw, peeled potatoes.

  6. 6

    Thickening

    Stir together 40 g butter and the flour, and thicken the stock with this at the end. Season with salt.

Changes from the original

Measurements converted to modern units (grams, dl, tsp/tbsp). Amounts for parsley root and celeriac are estimated, since the original only lists them without quantity; carrots and turnips are taken from the ingredient column on the same page. The original lists 50 g butter in the list and 40 g butter for the thickening — both are included.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 240) → 1949 (proofread, p. 270)~49% of the text changedremovedadded
2 å 2 1/2 2% kg. bog eller bryst 50 gr. smør 4 gulerøtter 4 næper neper persillerøtter sellerirøtter 1 laurbærblad 3 teskeer salt 6 å 8 poteter 25 gr. hvetemel vand. vann. Kjøttet vaskes i lunkent vand, vann, tørres og skjæres i passende stykker, brunes paa pande på panne i smørret, paaheldes smøret, påhelles kokende vand, saa vann, så det staar står op til kjøttet, saltes. De rensede, opskaarne grønsaker lægges i, naar opskårne grønnsaker legges i når kjøttet koker, og det staar står nu og smaakoker småkoker under lok lokk ca. 2 timer; omtrent 3/4 % time før serveringen tilsættes tilsettes de raaskrællede råskrelte poteter; tilslut haves til slutt tilsettes en jevning av 40 gr. smør og melet i. irørt melet.

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Frequently asked questions

Which cut of meat should I use?
The recipe uses 2–2.5 kg of shoulder or breast of mutton/lamb. The meat is washed in lukewarm water, dried, and cut into suitable pieces.
How long should the ragout cook?
The meat is browned in butter, covered with boiling water, and simmered, covered, for about 2 hours. The vegetables are added when the meat comes to a boil, and raw, peeled potatoes are added about 45 minutes before serving. Total time is around 2.5 hours.
How is the sauce thickened?
Right at the end, a thickening of 40 g butter and 25 g wheat flour is stirred in.
Which vegetables belong in it?
4 carrots, 4 turnips, parsley roots and celeriac, 1 bay leaf, 3 teaspoons of salt, and 6–8 potatoes. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 240.

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