Which cuts of meat are used in this Irish stew?

Mutton breast and shoulder – 1 1/2 kg for 5 servings. The meat is washed, cracked and cut into smaller pieces.

How is the dish layered in the pot?

In layers: first melted butter, then a little cut-up pointed cabbage and finely cut roots, potatoes and onion, then meat, then cabbage and roots again, and so on. A little pepper and salt is sprinkled between each layer.

How long should the dish cook?

First it steams about 1/2 hour under a tight-fitting lid in a hot oven or over low heat. Then it simmers on under the lid until everything is tender, about 1 1/2 hours – around 2 1/2 hours in all.

Should you add liquid?

Only if needed: after the first half hour of steaming, add 1/4–1/2 liter of boiling water. The vegetables release plenty of liquid on their own.

Irish Stew

Name: Irish Stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 5 servings
Cuisine: Norwegian
Ingredients: 1.5 kg mutton breast and shoulder (washed and cut into smaller pieces); 60 g butter; 2 pcs heads of pointed cabbage (cut up); 1 pcs onion (finely cut); 0.5 kg potatoes (peeled and sliced); 300 g mixed root vegetables (finely cut, e.g. carrot and turnip); pepper (to taste); salt (to taste); 4 dl water (boiling, 2.5–5 dl if needed)

Irish stew from Erken 1914: mutton breast/shoulder layered in a pot with pointed cabbage, onion, potatoes and mixed roots, seasoned with salt and pepper, steamed under a tight lid for 30 min, optionally with 2.5–5 dl boiling water, and simmered on about 1.5 hours.

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

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About the dish

Erken's version of the Irish stew, placed among the mutton dishes in the meat chapter (1914). Everything is layered in the pot and steamed under a tight-fitting lid with minimal liquid.

How to make it

1
Layer it in
Melt the butter in the pot. Add a little of the cut-up cabbage and a little of the finely cut mixed roots, potatoes and onion.
2
Meat and more layers
Place the washed meat, cut into smaller pieces, on top. Continue in layers with cabbage, roots and meat. Sprinkle a little pepper and salt between each layer.
3
Steam
Put the pot in a hot oven or over low heat and let it steam under a tight-fitting lid for 30 minutes.
4
Finish cooking
If needed, add 2.5–5 dl boiling water and let it simmer on under the lid until everything is tender, about 1 1/2 hours.

Changes from the original

Measures converted to modern units. The original mentions "mixed roots" in the method without an amount in the ingredient list; an estimated amount of root vegetables is included. Pointed cabbage can be replaced with white cabbage.

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

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 240) → 1949 (korrekturlest, s. 270)~47% av teksten endretfjernetlagt til

~~1 1/2~~ 1y 2 kg. ~~faarebryst~~ fårebryst og bog 60 gr. smør 2 ~~spidskaalhoder~~ spisskålhoder 4 gulerøtter 4 neper 1 løk ~~1/2~~ V 2 kg. poteter pepper salt. ~~Smørret~~ Smøret smeltes i gryten, heri ~~lægges~~ legges noget av den ~~opskaarne kaal~~ opskårne kål og litt av de ~~finskaarne~~ finskårne blandede røtter, poteter og løk, ~~herpaa lægges~~ herpå legges det vaskede, ~~knækkede,~~ knekkede, i mindre stykker ~~opskaarne kjøt, herpaa kaal~~ opskårne kjøtt, herpå kål og røtter igjen o. s. v. lagvis. Mellem hvert lag strøes litt pepper og salt. Gryten ~~sættes~~ settes enten i varm ovn eller over svak varme og damper under ~~tætsluttende lok 1/2~~ tett sluttende lokk % time; hvis nødvendig ~~tilsættes~~ tilsettes nu ~~1/4—1/2 l.~~ % —Vz 1. kokende ~~vand; smaakoker~~ vann; småkoker videre under ~~lok,~~ lokk til alt er mørt, ca. ~~1 1/2~~ 1y 2 time.

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Frequently asked questions

Which cuts of meat are used in this Irish stew?: Mutton breast and shoulder – 1 1/2 kg for 5 servings. The meat is washed, cracked and cut into smaller pieces.
How is the dish layered in the pot?: In layers: first melted butter, then a little cut-up pointed cabbage and finely cut roots, potatoes and onion, then meat, then cabbage and roots again, and so on. A little pepper and salt is sprinkled between each layer.
How long should the dish cook?: First it steams about 1/2 hour under a tight-fitting lid in a hot oven or over low heat. Then it simmers on under the lid until everything is tender, about 1 1/2 hours – around 2 1/2 hours in all.
Should you add liquid?: Only if needed: after the first half hour of steaming, add 1/4–1/2 liter of boiling water. The vegetables release plenty of liquid on their own.

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