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Boiled Breast of Moose

Boiled breast of moose from Erken 1914: the breast is cracked and boiled tender in salted water with celeriac, carrot, and parsley, the loose bones removed, the meat sprinkled with rusk crumbs and parsley and served with horseradish sauce. The stock is used for soup.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 309 (falt i det fri)

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About the dish

Erken recommends boiled breast of moose as an economical dish where the stock is used further for soup. Horseradish sauce was the standard accompaniment to boiled meat in 1914.

How to make it

  1. 1

    Prepare the breast

    Crack the breastbone so the meat lies flat, and wash the meat well.

  2. 2

    Set over the heat

    Put the meat in salted, boiling water and let it poach and simmer gently.

  3. 3

    Add the root vegetables

    Add celeriac, carrots, and parsley.

  4. 4

    Boil until tender

    Boil until the meat is tender, about 2–2.5 hours. Take the meat up.

  5. 5

    Garnish and serve

    Remove all the loose bones, even out the meat, and sprinkle with crushed rusk crumbs and finely chopped parsley. Serve with horseradish sauce.

  6. 6

    Use the stock

    Strain the stock and use it as soup stock. Moose meat is also good salted and boiled, served with creamed swede or turnip.

Changes from the original

Amounts have been added (the original gives no ingredient list), units modernized. "Støtt kavring" = crushed rusk crumbs/dry breadcrumbs. The method is divided into steps.

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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. 309) → Modernisert~87% av teksten endretfjernetlagt til
Brystet knækkes, vaskes 2 kg elgbryst (med ben). 3 l vann (kokende). 2 ts salt (per liter vann). 150 g sellerirot (i biter). 3 stk gulrøtter. 1 bunt persille (til kraften). 3 ss kavring (knust). 2 ss persille (finhakket, til pynt). 4 dl pepperrotsaus (til servering). Knekk brystbenet slik at kjøttet ligger flatt, og sættes over ilden vask kjøttet godt.. Legg kjøttet i saltet, kokende vand; tilsættes selleri, gulerøtter vann og persille. Kjøttet tages op, naar la det trekke og småkoke.. Legg i sellerirot, gulrøtter og persille.. Kok til kjøttet er kokt; mørt, ca. 2–2,5 timer. Ta kjøttet opp.. Fjern alle løse ben fjernes; kjøttet pyntes av, strøes med støtt ben, jevn til kjøttet, strø over knust kavring og finhakket persille og serveres persille. Server med pepperrotsaus. Kraften brukes pepperrotsaus.. Sil kraften og bruk den til suppekraft. Kjøt av elg Elgkjøtt er også godt ogsaa saltet og kokt kokt, servert med kaalrabi kålrabi- eller næpestuing. nepestuing.

Note til Modernisert

Mengder er lagt til (originalen gir ingen ingrediensliste), enheter modernisert. «Støtt kavring» = knust kavring/tørt brødsmul. Fremgangsmåten er delt i trinn.

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Frequently asked questions

How long does boiled breast of moose take?
Figure on about 3 hours in all. The breast is put in salted, boiling water and boiled until the meat is tender, before the loose bones are removed.
Which vegetables go in the cooking water?
Celery, carrots, and parsley are added to the water. The stock is good and is used further as soup stock.
What is served with it?
The meat is neatened up, sprinkled with crushed rusk crumbs and finely chopped parsley, and served with horseradish sauce.
Is there a variant of the dish?
Yes, the recipe mentions that moose meat is also good salted and boiled, served with creamed swede or turnip.

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