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Lamb Breast with Peas

Lamb breast with peas from Erken's Stor kokebok 1914: lamb breast is boiled in salted water, green split peas are added after half an hour and cooked tender, butter is stirred in, and the dish is served with mounds of small boiled carrots and parsley.

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

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About the dish

A simple stew in which lamb and green peas are cooked together, so that the peas absorb flavor from the stock. Erken arranges it festively with small boiled carrots in mounds around the edge and parsley over the top.

How to make it

  1. 1

    Prepare the meat

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

  2. 2

    Bring to a boil

    Place the meat in boiling, salted water and skim well.

  3. 3

    Add the peas

    When the meat has boiled for half an hour and is well skimmed, add the peas. Let everything cook tender, covered, over low heat.

  4. 4

    Add butter

    When the meat is tender, add the butter.

  5. 5

    Arrange

    Serve on a slightly deep platter. Place mounds of small, boiled carrots around the edge and scatter finely chopped parsley over the whole dish.

Changes from the original

Measures have been converted to modern units; "split peas" is modernized to green (hulled) peas. Carrots and parsley for the arrangement have been added to the ingredients with estimated quantities. The butter quantity has been kept as in the original, but can be reduced.

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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 1 l. grønne pilerter pillerter 150 gr. smør. Kjøttet knækkes, knekkes, vaskes og sættes settes over ilden varmen i det kokende, saltede vand. Naar vann. Når kjøttet har kokt ½ time og er godt skummet, haves erterne has ertene i. Kokes møre under lok lokk over svak varme. Naar Når kjøttet er mørt, haves smørret has smøret i. Serveres paa på et litt dypt fat; omkring lægges legges bunker av smaa, små, kokte gulerøtter; det hele overstrøes med finhakket persille.

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Frequently asked questions

How long must the lamb breast cook?
The meat is placed in boiling, salted water and cooked for half an hour before the peas are added. Then everything is cooked tender, covered, over low heat – reckon on about 1½ hours in all (the stated total time is 110 minutes).
When should the peas and butter be added?
The green split peas are added after the meat has cooked for half an hour and is well skimmed. The butter (150 g) is stirred in at the very end, when the meat is tender.
How is the dish served according to the original recipe?
It is arranged on a slightly deep platter, with mounds of small, boiled carrots around, and the whole dish is scattered with finely chopped parsley.
What quantities are needed for 5 servings?
1½ kg lamb breast, 1 liter water, salt, 1 liter green split peas and 150 g butter. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 242.

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