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.

Lamb Breast with Peas

Name: Lamb Breast with Peas
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Yield: 5 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 l green peas (split peas (hulled dried peas)); 150 g butter (can be reduced to taste); 500 g small carrots (boiled, for arranging); 2 tbsp parsley (finely chopped)

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
Prepare the meat
Crack the lamb breast into suitable pieces and wash the meat well.
2
Bring to a boil
Place the meat in boiling, salted water and skim well.
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
Add butter
When the meat is tender, add the butter.
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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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

Modernised → 1949 (proofread, p. 272)~71% of the text changedremovedadded

~~1,5 kg~~ 2 kg. lammebryst ~~(knekket i passe stykker).~~ 1 l l. vann ~~(kokende). 1 ss~~ salt ~~(til kokevannet).~~ 1 l l. grønne ~~erter (pillerter (avskallede tørkede erter)).~~ pillerter 150 ~~g smør (kan reduseres etter smak). 500 g små gulrøtter (kokte, til anretning). 2 ss persille (finhakket). Knekk lammebrystet i passe stykker~~ gr. smør. Kjøttet knekkes, vaskes og ~~vask kjøttet godt.. Legg kjøttet~~ settes over varmen i det kokende, ~~saltet vann og skum godt..~~ saltede vann. Når kjøttet har kokt ~~en halv~~ ½ time og er godt skummet, has ertene i. ~~La alt koke mørt~~ Kokes møre under lokk over svak ~~varme..~~ varme. Når kjøttet er mørt, has smøret ~~i.. Server~~ i. Serveres på et litt dypt ~~fat. Legg~~ fat; omkring legges bunker av små, kokte ~~gulrøtter rundt kanten og strø finhakket persille over~~ gulerøtter; det ~~hele.~~ hele overstrøes med finhakket persille.

Note on Modernised

Mål er omregnet til moderne enheter; «pilerter» er modernisert til grønne (avskallede) erter. Gulrøtter og persille til anretningen er tatt inn i ingredienslisten med anslåtte mengder. Smørmengden er beholdt som i originalen, men kan reduseres.

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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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