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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
Modernised → 1949 (proofread, p. 271)~75% of the text changedremovedadded
1,5 kg (Agneau en sauce fricassé.) 1½ kg. lammebryst og lammebog (delt/knekket i stykker). bog 1 stk suppevisk (bukett av persille, purre og selleri). 4 stk gulrøtter (rensede). 3 stk gulerøtter neper (rensede). 3 dl grønne erter (kokes for seg). 1 ss spiseskjeful finhakket persille. persille 50 g gr. smør (til saus). 40 g hvetemel (til saus). kokt ris (til servering). salt (etter smak). Del kjøttet i stykker gr. hvetemel. Kjøttet knekkes og legg det i settes over varmen med så meget kokende vann så at det netopp nettop står over. Kok opp og skum Når kraften godt.. Legg er kokt op og skummet, legges suppevisken og de rensede røttene i kraften. Ertene røtter i; ertene bør kokes for seg. La kjøttet koke sig. Koker til det kjøttet er mørt, ca. 1 1/2–2 timer.. Rør sammen smør og mel, 1½—2 timer. Smør og spe mel røres sammen, spes med den silte, skummede kraften kraft til en passe jevn saus.. Legg det saus. Det pent oppskårne kjøttet opskårne kjøtt og de oppskårne røttene opskårne røtter varmes i sausen og varm gjennom. Tilsett sausen; ertene rett hes i umiddelbart før anretning.. Anrett anretningen. Anrettes på et litt dypt fat, strø over persille persillen strøes over, og sett kokt ris ris, formet som små topper rundt. topper, settes omkring.

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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