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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.

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.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 240) → Modernisert~85% av teksten endretfjernetlagt til
2 å 2 1/2 kg. bog 2,25 kg fårebog eller bryst fårebryst (i passende stykker). 50 gr. g smør (til bruning). 4 gulerøtter stk gulrøtter. 4 næper persillerøtter sellerirøtter stk neper. 2 stk persillerot. 1 laurbærblad stk sellerirot (liten). 1 stk laurbærblad. 3 teskeer salt 6 å ts salt. 8 stk poteter (6–8 stk, rå og skrelte). 25 gr. g hvetemel vand. Kjøttet vaskes (til jevning). 40 g smør (til jevning). vann (kokende, til det står opp til kjøttet). Vask kjøttet i lunkent vand, tørres vann, tørk det og skjæres skjær det i passende stykker, brunes paa pande stykker.. Brun kjøttstykkene i smørret, paaheldes smøret i en panne.. Legg kjøttet i gryten, hell på kokende vand, saa vann så det staar op står opp til kjøttet, saltes. De rensede, opskaarne grønsaker lægges i, naar og salt.. Når kjøttet koker, og det staar nu legges de rensede og smaakoker oppskårne grønnsakene i sammen med laurbærbladet. La småkoke under lok lokk i ca. 2 timer; omtrent 3/4 time timer.. Omtrent 45 minutter før serveringen tilsættes servering legges de raaskrællede poteter; tilslut haves en jevning av rå, skrelte potetene i.. Rør sammen 40 gr. g smør og melet i. melet, og jevn kraften med dette til slutt. Smak til med salt.

Note til Modernisert

Mål omregnet til moderne enheter (gram, dl, ts/ss). Mengder for persillerot og sellerirot er anslått, da originalen bare oppgir dem uten mengde; gulrøtter og neper er hentet fra ingrediensspalten på samme side. Originalen oppgir 50 g smør i listen og 40 g smør til jevningen — begge er tatt med.

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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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