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Lamb Breast with Crayfish

Lamb breast with crayfish (1914): lamb breast is boiled tender in salted water, the stock is used for a sauce thickened with crayfish butter and flour, seasoned with lemon juice; the cut-up meat and cleaned crayfish are warmed in the sauce and scattered with parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 241 (falt i det fri)

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About the dish

A festive summer dish from the meat chapter, where boiled lamb breast is combined with crayfish and crayfish butter — an example of Erken's flair for elevating simple cuts of meat with luxurious accompaniments.

How to make it

  1. 1

    Cook the meat

    Crack the lamb breast, wash it and place it in boiling, salted water. Cook until the meat is tender.

  2. 2

    Crayfish butter

    Clean the crayfish. Pound some of the shells together with the butter to make crayfish butter (warm it, strain it off and let it set).

  3. 3

    Make the sauce

    Stir the crayfish butter and the flour together, and thin with the stock from the meat into a suitably thick sauce. Season with lemon juice.

  4. 4

    Plating

    Cut up the cooked meat and place it in the sauce together with the cleaned crayfish. Scatter finely chopped parsley over the top when serving.

Changes from the original

The quantity of butter for the crayfish butter is not stated in the original; here it is set at 50 g. Measures have been converted to modern units, and the reference to crayfish butter (page 7) has been replaced with a short explanation.

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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. 241) → 1949 (korrekturlest, s. 271)~41% av teksten endretfjernetlagt til
1½ kg. lammebryst 1 l. vand vann salt 20 kokte krebs kreps 30 gr. hvetemel citronsaft sitronsaft persille. Kjøttet knækkes, knekkes, vaskes, sættes settes over ilden varmen i det kokende, saltede vand. Kokes, vann. Kokes til kjøttet er mørt. Krebsene Krepsene renses, noget av skallet støtes med smør til krebsesmør krepsesmør (se side 7). Smørret 10). Smøret og melet røres sammen, spædes spes med kraften fra kjøttet til en passe jevn saus, citronsaft tilsættes sitronsaft tilsettes efter smak. Det kokte, opskaarne kjøt opskårne kjøtt samt de rensede krebs haves kreps varmes i sausen, finhakket persille strøes over, naar over når kjøttet er anrettet.

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Frequently asked questions

How long does the dish take?
Reckon on about 2 hours in all. The lamb breast is boiled in boiling, salted water (1 liter) until the meat is tender, while the crayfish are cleaned and the sauce is made.
What is crayfish butter, and how is it made?
Crayfish butter is made by pounding some of the crayfish shells together with butter – Schønberg Erken refers to the recipe on page 7 in "Stor kokebok" (1914). The butter gives the sauce color and crayfish flavor.
How is the sauce thickened?
The crayfish butter is stirred together with 30 g wheat flour and thinned with the stock from cooking the meat into a suitably thick sauce. Season with lemon juice.
When are the meat and crayfish added?
The cooked meat is cut up and placed in the sauce together with the 20 cleaned crayfish. Finely chopped parsley is scattered over the top when serving.

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