Lightly cured (lightly salted) breast of lamb from Erken's Stor kokebok 1914: the breast is rubbed with salt, saltpeter, and sugar, left for 4–5 days, boiled, and served with creamed vegetables; the stock is used for soup.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 242 (falt i det fri)
"Sprengt" meat means lightly salted meat, a common everyday technique before the age of the refrigerator. Erken uses a dry cure with saltpeter to preserve the red color, and the stock was always used further for soup.
Mix the salt cure
Mix the salt, saltpeter, and sugar well together.
Salt the meat
Crack the breast of lamb into suitable pieces and rub it well with the salt cure.
Let the meat cure
Let the meat rest in a cool place for 4–5 days, turning it daily.
Cook the meat
Put the meat into boiling water and let it cook slowly until tender, about 1 1/2 hours.
Serve
Serve the meat with creamed vegetables. The stock is used for soup.
Measures converted to modern units. Saltpeter is kept in the transcription but given as optional in the ingredient list – it can be omitted, as it only gives the meat a red color. Cooking time is estimated.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
Mål er omregnet til moderne enheter. Salpeter er beholdt i transkripsjonen, men i ingredienslisten oppgitt som valgfritt – det kan sløyfes, da det bare gir kjøttet rød farge. Koketid er anslått.
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