Why both salted and fresh meat?

The combination gives depth of flavour – the salt meat seasons the stock, while the fresh meat gives a milder richness.

What is meant by equal parts water and stock?

The cooking liquid should consist of half water and half meat stock.

Lapskaus (Norwegian meat and potato stew)

Name: Lapskaus (Norwegian meat and potato stew)
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 300 g salted meat (approx. 1 deep plate, in cubes); 300 g fresh meat (approx. 1 deep plate, in cubes); 250 g pork (in cubes); 5 dl potatoes (½ litre, in cubes); 1 pcs onion (small, finely chopped); 0.5 tsp pepper; salt (to taste); water (equal parts with stock); meat stock (equal parts with water)

Lapskaus (1900 edition, p. 159): salted and fresh meat, pork and potatoes in cubes cooked in equal parts water and meat stock with finely chopped onion, pepper and salt, covered, for about 1 hour.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 159 (falt i det fri)

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About the dish

Den klassiske norske lapskausen slik den står i «Kogebog for skole og hjem» (1900), med både saltet og ferskt kjøtt, flesk og poteter kokt i like deler vann og kraft.

How to make it

1
Cut up
Cut meat, pork and potatoes into cubes.
2
Set over the heat
Put everything in a pot and pour in equal parts water and meat stock. Add the finely chopped onion, pepper and salt to taste.
3
Cook
Let it cook covered for about 1 hour until everything is tender.

Changes from the original

«Dyb tallerken» er anslått til ca. 300 g kjøtt per porsjon-mål, ½ l poteter angitt som 5 dl. Theske til ts. Fremgangsmåten er modernisert. Ingen priser er tatt med.

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Time machine – what changed?

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

From1900 Modernised

To1900 Modernised

Modernised → 1900 (proofread, p. 159)~89% of the text changedremovedadded

~~300 g saltet kjøtt (ca.~~ Labskaus. 1 ~~dyp tallerken, i terninger). 300 g ferskt kjøtt (ca.~~ dyb tallerken salt kjød, 1 ~~dyp tallerken, i terninger).~~ — ferskt kjød, 250 ~~g flesk (i terninger). 5 dl poteter (½ liter, i terninger).~~ gr. flesk, ½ l. poteter, 1 ~~stk løk (liten, finhakket). 0,5 ts pepper. salt (etter smak). vann (like deler med kraft). kjøttkraft (like deler med vann). Skjær kjøtt, flesk~~ liden løg, ½ theske peber, salt, vand, kjødkraft. Kjødet, flesket og ~~poteter~~ poteterne opskjæres i ~~terninger.. Ha alt~~ terninger, sættes over ilden i ~~en gryte og hell på like deler vann~~ lige dele vand og ~~kjøttkraft. Tilsett~~ kjødkraft, tilsættes den finhakkede ~~løken, pepper~~ løg, peber og salt ~~etter smak.. La det koke~~ efter smag. Koger under ~~lokk i~~ laag omtrent 1 ~~time til alt er mørt.~~ time.

Note on Modernised

«Dyb tallerken» er anslått til ca. 300 g kjøtt per porsjon-mål, ½ l poteter angitt som 5 dl. Theske til ts. Fremgangsmåten er modernisert. Ingen priser er tatt med.

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Frequently asked questions

Why both salted and fresh meat?: The combination gives depth of flavour – the salt meat seasons the stock, while the fresh meat gives a milder richness.
What is meant by equal parts water and stock?: The cooking liquid should consist of half water and half meat stock.

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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