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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 229) → Modernised~79% of the text changedremovedadded
2,5 kg lammekjøtt (lammelår). vann (så mye at det står over kjøttet). salt. 4 stk gulrøtter (mengde ikke oppgitt i originalen). 2 1/2 kg. lammekjøt vand salt gulerøtter næper overjordisk kaalrabi stk neper (mengde ikke oppgitt i originalen). 1 stk kålrabi (overjordisk; mengde ikke oppgitt). 300 g grønne erter. Skanken hugges av, erter (mengde ikke oppgitt i originalen). 75 g smør (til sausen). 60 g hvetemel (til sausen). Hugg av skanken og vask lammelåret godt.. Legg kjøttet vaskes, sættes over ilden i kokende, saltet vand, saa meget vand, vann – bare så mye vann at det netop staar står over kjøttet; skum samvittighetsfuldt! Skummes kjøttet. Skum samvittighetsfullt; skummes ikke faarekjøt fårekjøtt omhyggelig, faar får kjøttet en styg farve stygg farge og kraften bismak. Smaakoker bismak.. La kjøttet småkoke 2 til 2 1/2 time. Røtter time.. Kok gulrøtter, neper, kålrabi og erter kokes hver for sig. Kjøttet anrettes paa seg.. Legg kjøttet på et litt dypt fat, grønsakerne skjæres skjær grønnsakene pent op opp og lægges legg dem omkring, og hell litt av kraften heldes over; eller man kan lage over.. Eller lag en saus av 75 gr. smør og 60 gr. hvetemel, spæde hvetemel spedd med den silede kraft silte kraften til en passe jevn saus, hvorefter saus. Bland inn alle de kokte, opskaarne grønsaker haves i sausen. Denne saus heldes da oppskårne grønnsakene og hell sausen over kjøttet.

Note on Modernised

Grønnsaksmengdene mangler i originalen og er anslått i ingredienslisten. Saus av 75 g smør og 60 g hvetemel er flyttet fra fremgangsmåten til ingredienslisten. Språket i trinnene er modernisert.

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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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