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.

Lamb Breast with Dill

Name: Lamb Breast with Dill
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1.5 kg lamb breast (cracked into suitable pieces); 1 l water (boiling); 1 tbsp salt (for the cooking water); 1 bunch dill (a sprig for the cooking, the rest for garnish and sauce); 50 g butter; 40 g wheat flour; 1 pcs egg yolk; 1 tbsp lemon juice (to taste)

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
Prepare the meat
Crack the lamb breast into suitable pieces and wash the meat well in cold water.
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
Arrange
Cut up the meat, arrange it on a platter and garnish with fine dill sprigs. Keep warm.
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
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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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 242) → Modernised~83% of the text changedremovedadded

~~1½ kg.~~ 1,5 kg lammebryst (knekket i passe stykker). 1 ~~l. vand~~ l vann (kokende). 1 ss salt (til kokevannet). 1 bunt dill (en kvast til kokingen, resten til pynt og saus). 50 ~~gr. smør~~ g smør. 40 ~~gr. hvetemel~~ g hvetemel. 1 ~~eggeblomme citronsaft. Kjøttet knækkes, vaskes, sættes over ilden~~ stk eggeplomme. 1 ss sitronsaft (etter smak). Knekk lammebrystet i ~~det kokende, saltede vand~~ passe stykker og vask kjøttet godt i kaldt vann.. Legg kjøttet i kokende, saltet vann sammen med en liten kvast ~~dill; koker, til~~ dill. La det koke sakte til kjøttet er ~~mørt. Kjøttet skjæres op, lægges paa~~ mørt, omtrent 1–1½ time. Skum godt.. Skjær kjøttet opp, legg det på et fat og ~~anrettes~~ pynt med fine dillkvaster. ~~Smør~~ Hold varmt.. Rør smør og mel ~~røres sammen, spædes~~ sammen over varmen, spe med kraften fra kjøttet til en passe jevn ~~saus, tages~~ saus og la den småkoke noen minutter.. Ta sausen av ~~ilden, tilsættes citronsaft efter~~ varmen, tilsett sitronsaft etter smak, ~~eggeblommen~~ eggeplommen og ~~ganske litet~~ litt finhakket dill. Sausen må ikke koke etter at eggeplommen er i. Server sausen til kjøttet.

Note on Modernised

Mål er omregnet til moderne enheter (dl, gram, ss/ts), «hvetemel» skrevet moderne, og fremgangsmåten er delt i nummererte trinn. Mengden dill og sitronsaft er anslått siden originalen bare oppgir «dill» og «citronsaft efter smak».

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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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