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Boiled Leg of Lamb (agneau bouilli)

Boiled leg of lamb (2.5 kg) in salted water for 2–2.5 hours, carefully skimmed. Served with separately boiled carrots, turnips, rutabaga, and green peas, or in a thickened sauce of 75 g butter and 60 g flour let down with the cooking liquid.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 229 (falt i det fri)

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About the dish

A classic boiled leg of lamb with root vegetables from the meat chapter of Henriette Schønberg Erken's "Stor kokebok" (1914). Erken stresses the importance of thorough skimming of mutton to achieve a fine color and a clean stock.

How to make it

  1. 1

    Prepare the meat

    Cut off the shank and wash the leg of lamb well.

  2. 2

    Bring to a boil

    Put the meat into boiling, salted water, using only enough water to cover the meat. Skim conscientiously; if mutton is not skimmed carefully, the meat takes on an ugly color and the stock an off-taste.

  3. 3

    Simmer until tender

    Let the meat simmer for 2 to 2 1/2 hours.

  4. 4

    Boil the vegetables

    Boil the carrots, turnips, rutabaga, and peas separately.

  5. 5

    Plate

    Place the meat on a slightly deep platter, cut the vegetables up neatly and arrange them around it, and pour a little of the stock over.

  6. 6

    Optional sauce

    Or make a sauce of butter and wheat flour let down with the strained stock to a suitably smooth sauce. Stir in all the boiled, cut vegetables and pour the sauce over the meat.

Changes from the original

The vegetable amounts are missing in the original and are estimated in the ingredient list. The sauce of 75 g butter and 60 g wheat flour has been moved from the method to the ingredient list. The language of the steps has been modernized.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 229) → 1949 (korrekturlest, s. 260)~46% av teksten endretfjernetlagt til
2 1/2 Ingredienser: 2½ kg. lammekjøt vand lammekjøtt vann salt gulerøtter næper neper overjordisk kaalrabi kålråbi grønne erter. erter Fremgangsmåte: Skanken hugges av, og kjøttet vaskes, sættes settes over ilden varmen i kokende, saltet vand, saa vann, så meget vand, vann at det netop staar står over kjøttet; skum samvittighetsfuldt! Skummes ikke faarekjøt omhyggelig, faar kjøttet en styg farve og kraften bismak. Smaakoker samvittighetsfullt! Småkoker 2 til 2 1/2 2½ time. Røtter og erter kokes for sig. Kjøttet anrettes paa på et litt dypt fat, grønsakerne grønnsakene skjæres pent op og lægges legges omkring, litt av kraften heldes helles over; eller man kan lage en saus av 75 gr. smør og 60 gr. hvetemel, spæde spet med den silede silte kraft til en passe jevn saus, hvorefter alle de kokte, opskaarne grønsaker haves opskårne grønnsaker has i sausen. Denne saus heldes helles da over kjøttet.

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Frequently asked questions

How long should the leg of lamb boil?
The meat simmers for 2 to 2 1/2 hours in boiling, salted water, using just enough water to cover the meat. Allow around 3 hours in total including preparation.
Why is it so important to skim the stock?
Henriette Schønberg Erken stresses that mutton must be skimmed conscientiously. If it is not skimmed carefully, the meat takes on an ugly color and the stock an off-taste.
Which vegetables go with it, and how are they prepared?
Carrots, turnips, swede rutabaga, and green peas. They are boiled separately, cut up neatly, and placed around the meat with a little of the stock over.
Can a sauce be served with it?
Yes. Make a sauce of 75 g butter and 60 g wheat flour, let it down with the strained stock to a suitably smooth sauce, add the boiled, cut vegetables, and pour the sauce over the meat.

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