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Lamb Fricassee

Lamb fricassee from Erken 1914: lamb breast and shoulder are boiled tender with a bouquet garni and root vegetables, the stock is strained and thickened with 50 g butter and 40 g flour, meat, roots and separately boiled peas are warmed in the sauce, served with parsley and mounds of rice.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 240 (falt i det fri)

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About the dish

A classic French-inspired fricassee from Erken's meat chapter (1914). The meat is boiled tender, the stock is strained and thickened into a light sauce, and the dish is arranged with boiled rice shaped into small mounds around the platter.

How to make it

  1. 1

    Cook the meat

    Divide the meat into pieces and place it in boiling water so it just covers. Bring to a boil and skim the stock well.

  2. 2

    Roots and bouquet garni

    Place the bouquet garni and the cleaned roots in the stock. The peas are cooked separately. Let the meat cook until tender, about 1 1/2–2 hours.

  3. 3

    Sauce

    Stir butter and flour together, and thin with the strained, skimmed stock into a suitably thick sauce.

  4. 4

    Assemble the dish

    Place the neatly cut-up meat and the cut-up roots in the sauce and warm through. Add the peas just before plating.

  5. 5

    Plating

    Arrange on a slightly deep platter, scatter parsley over the top and place boiled rice shaped into small mounds around.

Changes from the original

Quantities for carrots, turnips and peas are estimated, as the original does not state them. "Bouquet garni" is explained as a bunch of parsley, leek and celery. Measures converted to modern units.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 240) → Modernised~78% of the text changedremovedadded
1 1/2 kg. 1,5 kg lammebryst og bog lammebog (delt/knekket i stykker). 1 stk suppevisk gulerøtter næper (bukett av persille, purre og selleri). 4 stk gulrøtter (rensede). 3 stk neper (rensede). 3 dl grønne erter (kokes for seg). 1 spiseskefuld ss finhakket persille persille. 50 gr. g smør (til saus). 40 gr. hvetemel. Kjøttet knækkes g hvetemel (til saus). kokt ris (til servering). salt (etter smak). Del kjøttet i stykker og sættes over ilden med saa meget legg det i kokende vand, at vann så det netop staar netopp står over. Naar kraften er kokt op Kok opp og skummet, lægges skum kraften godt.. Legg suppevisken og de rensede røtter i; erterne bør røttene i kraften. Ertene kokes for sig. Koker, til seg. La kjøttet koke til det er mørt, ca. 1 1/2—2 timer. Smør 1/2–2 timer.. Rør sammen smør og mel røres sammen, spædes mel, og spe med den silede, silte, skummede kraft kraften til en passe jevn saus. Det saus.. Legg det pent opskaarne kjøt oppskårne kjøttet og de opskaarne røtter vandes i sausen; erterne haves oppskårne røttene i umiddelbart sausen og varm gjennom. Tilsett ertene rett før anretningen. Anrettes paa anretning.. Anrett på et litt dypt fat, persillen strøes over, strø over persille og sett kokt ris, ris formet som smaa topper, sættes omkring. små topper rundt.

Note on Modernised

Mengder for gulrøtter, neper og erter er anslått, da originalen ikke oppgir dem. «Suppevisk» er forklart som bukett av persille, purre og selleri. Mål omregnet til moderne enheter.

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Frequently asked questions

What cuts of meat are used?
1 1/2 kg lamb breast and shoulder, cracked into suitable pieces.
How long should the meat cook?
Until tender, about 1 1/2–2 hours. The meat is covered with just enough boiling water to cover it, and the stock is skimmed.
How is the sauce made?
50 g butter and 40 g wheat flour are stirred together and thinned with strained, skimmed stock into a suitably thick sauce. Meat and cut-up roots are warmed in the sauce.
How is the dish served?
On a slightly deep platter, with finely chopped parsley scattered over the top and boiled rice shaped into small mounds around. The green peas are cooked separately and added just before plating.

Equipment for this dish

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