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Lamb Breast with Dill

Erken's poached lamb breast with dill from Stor kokebok 1914: lamb breast is boiled tender in salted water with dill, served with dill sprigs and an egg-thickened, lemony dill sauce made from the stock.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 242 (falt i det fri)

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About the dish

The recipe appears in the meat chapter among Erken's series of lamb breast dishes, where the same cut is boiled and served with various sauces and vegetables. Dill-poached lamb breast with a tart, egg-thickened sauce is a classic in Nordic home cooking.

How to make it

  1. 1

    Prepare the meat

    Crack the lamb breast into suitable pieces and wash the meat well in cold water.

  2. 2

    Cook the meat

    Place the meat in boiling, salted water together with a small sprig of dill. Let it simmer slowly until the meat is tender, about 1–1½ hours. Skim well.

  3. 3

    Arrange

    Cut up the meat, arrange it on a platter and garnish with fine dill sprigs. Keep warm.

  4. 4

    Make the sauce

    Stir butter and flour together over the heat, thin with the stock from the meat into a suitably thick sauce and let it simmer for a few minutes.

  5. 5

    Thicken and season

    Take the sauce off the heat, add lemon juice to taste, the egg yolk and a little finely chopped dill. The sauce must not boil after the egg yolk is added. Serve the sauce with the meat.

Changes from the original

Measures have been converted to modern units (dl, grams, tbsp/tsp), "wheat flour" written in modern spelling, and the method divided into numbered steps. The quantity of dill and lemon juice is estimated since the original only states "dill" and "lemon juice to taste".

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 242) → 1949 (korrekturlest, s. 272)~38% av teksten endretfjernetlagt til
1½ 2 kg. lammebryst 1 l. vand vann salt dill 50 gr. smør 40 gr. hvetemel 1 eggeblomme eggeplomme citronsaft. Kjøttet knækkes, knekkes, vaskes, sættes settes over ilden varmen i det kokende, saltede vand vann og en liten kvast dill; koker, koker til det er mørt. Kjøttet skjæres op, lægges paa legges på fat og anrettes med fine dillkvaster. Smør og mel røres sammen, spædes spes med kraften til en passe jevn saus, tages tas av ilden, tilsættes citronsaft varmen, tilsettes sitronsaft efter smak, eggeblommen eggeplommen og ganske litet lite finhakket dill. Vær forsiktig!

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Frequently asked questions

How long does it take to boil the lamb breast tender?
Reckon on about an hour and a half; the recipe has a total time of about 105 minutes. The meat is boiled in 1 liter of boiling, salted water with a small dill sprig until tender.
How do I make the dill sauce?
Stir together 50 g butter and 40 g wheat flour, thin with the stock from the meat into a suitably thick sauce. Take it off the heat before adding lemon juice to taste, 1 egg yolk and a little finely chopped dill – then it will not separate.
What does it mean that the meat should be "cracked"?
It means that the breast is beaten/broken over the bones so that the piece is easier to place in the pot and cut up after cooking. It is then washed before being placed in the boiling water.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 242. It is intended for 4 servings with 1½ kg lamb breast.

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