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Saddle of Lamb à la Duchesse

Erken's saddle of lamb à la duchesse from Stor kokebok (1914): saddle of lamb rubbed with onion, covered with cold butter, roasted about 2 hours under buttered paper with meat stock, white wine, and carrot, served with garnished vegetables and a brown sauce of butter, flour, jus, pepper, salt, and lemon juice.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 231 (falt i det fri)

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About the dish

The recipe belongs among the finer lamb roasts in Erken's meat chapter, where French names and garnished presentations were the fashion in middle-class homes around 1914. "Duchesse" refers to the rich garnish of vegetables and mashed potato.

How to make it

  1. 1

    Prepare the meat

    Wash the saddle of lamb in lukewarm water and dry it well. Rub the top with the onion slice.

  2. 2

    Add butter

    Cover the meat with small pieces of cold butter.

  3. 3

    Put into the oven

    Place the saddle in a roasting pan or skillet together with the boiling meat stock, the carrot slice, the white wine, and a little salt. Butter a sheet of white paper (parchment) with cold butter and lay it over the back. Roast at good, steady heat (about 175–200 °C (390 °F)) for around 2 hours, removing the paper now and then when the roast is to be basted with the jus.

  4. 4

    Make the sauce

    Brown butter and flour in a saucepan, let it down with the jus from the roast, and bring to a boil to a smooth sauce. Season to taste with pepper, salt, and lemon juice.

  5. 5

    Plate

    Place the roast on a large platter and garnish with various vegetables, such as stuffed tomatoes, carrot strips, boiled macaroni, olives, and potato skins filled with mashed potato. Serve the sauce alongside.

Changes from the original

Amounts converted to modern measures (dl, g), and the fractions in the OCR are interpreted as 1/4 l stock and 1 dl white wine. The amount of butter and flour for the sauce is not given in the original and is estimated in the modern ingredient list. The roasting instruction is given with a modern oven temperature, and "kjøtklædet" is modernized to kitchen towel/paper.

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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
1949 (proofread, p. 262) → Modernised~84% of the text changedremovedadded
Lammesal å la duchesse. (Selle d'agneau à la duchesse.) Ingrediensliste: 1 lammesal stk lammesadel (ca. 2 kg). 1 skive gulerot gulrot. 1 — stk løk i ½ l. (til å gni kjøttet med). 2,5 dl kjøttkraft ½ 2 dd. hvitvin (kokende). 1 dl hvitvin. 50 gr. g smør salt. Fremgangsmåte: Kjøttet vaskes (kaldt, i små biter). salt (etter smak). 40 g smør (til sausen). 30 g hvetemel (til sausen). pepper (til sausen). sitronsaft (til sausen). Vask lammesadelen i lunkent vann, tørkes med kjøttklædet vann og gnis ovenpå tørk den godt. Gni oversiden inn med løk skiven, belegges løkskiven.. Dekk kjøttet med små stykker av det kolde smør. Legges biter kaldt smør.. Legg sadelen i stekepannen en langpanne eller stekepanne sammen med den kokende kraft, guleroten, vinen kjøttkraften, gulrotskiven, hvitvinen og litt salt. Et Smør et hvitt papir smøres (bakepapir) med koldt kaldt smør og legges over ryggen; legg det fjernes fra over ryggen. Stek ved god, jevn varme (ca. 175–200 °C) i omkring 2 timer, og til, ta papiret av nå og da når steken skal dryppes; stekes ca. 2 timer. Lammesalen serveres øses over med skyen.. Brun smør og mel i en kjele, spe med skyen fra steken og kok opp til en jevn saus. Smak til med pepper, salt og sitronsaft.. Legg steken på et stort fat og pynt med forskjellige grønnsaker, som fylte tomater, gulerotstrå, kokte gulrotstrimler, kokt makaroni, oliven og potetskåler, potetskall fylt med puré. Til saus brunes smør og mel, spedes med skyen fra steken, tilsettes pepper, salt og sitronsaft. potetpuré. Server sausen ved siden av.

Note on Modernised

Mengder er omregnet til moderne mål (dl, g) og brøkene i OCR er tolket som 1/4 l kraft og 1 dl hvitvin. Smør- og melmengde til sausen er ikke oppgitt i originalen og er anslått i moderne ingrediensliste. Stekeanvisningen er gitt med moderne ovnstemperatur, og «kjøtklædet» er modernisert til kjøkkenhåndkle/papir.

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Frequently asked questions

How long should the saddle of lamb roast?
About 2 hours. Total time with preparation is around 2.5 hours. The roast is basted with the jus along the way.
What is the point of the paper over the back?
A sheet of white paper is buttered with cold butter and laid over the back so the meat does not become dry or too dark. It is removed occasionally when the roast is to be basted.
What liquid is used in the roasting pan?
1/4 liter boiling meat stock and 1 deciliter white wine, together with a slice of carrot and salt. The meat is first rubbed with an onion slice and topped with small pieces of cold butter (50 g).
What is served with it, and how is the sauce made?
The dish is served with vegetables such as stuffed tomatoes, carrot strips, boiled macaroni, olives, and potato skins filled with purée. The sauce is made by browning butter and flour, letting it down with the jus from the roast, and seasoning to taste with pepper, salt, and lemon juice.

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