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.

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
Prepare the meat
Wash the meat in lukewarm water, dry it, and cut it into suitable pieces.
2
Brown the meat
Brown the pieces of meat in the butter in a pan.
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
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
Potatoes
About 45 minutes before serving, add the raw, peeled potatoes.
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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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.

Equipment for this dish

Cast-iron pot set →Stews and roasts were made in heavy iron pots that hold an even heat.Engrospris.no

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