Erken & Caroline Steen's roast pork rib: pork rib cracked and soaked 2 h, rubbed with salt and pepper, roasted in strong heat. Roasting and sauce as for a ham roast (crisp crackling, mustard and red wine sauce). From «Kogebog for skole og hjem» (1900).
Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 171 (falt i det fri)
Svineribbe er selve julesteken i Norge, og denne 1900-oppskriften følger samme prinsipp som i dag: bløtlegging, sprø svor og langsteking. Originalen henviser til skinkesteken for både steking og saus, et typisk plassbesparende grep i eldre kokebøker.
Prepare
Crack the rib (score the rind) and soak it in water for 2 hours.
Season
Rub the rib well with mixed pepper and salt.
Roast
Place the rib in the roasting pan with the boiling water and put it in a strongly preheated oven. Continue roasting as for a ham roast: about 3 hours, checking often, and leave the oven door ajar for the last half hour for crisp crackling.
Make the sauce
Make the sauce as for a ham roast: flour and mustard are stirred into browned butter or pan drippings, thinned with skimmed pan juices, simmered, and red wine is added at the end.
Mengder beholdt som i originalen. «Theske» tolket som teskje (ts), dcl. omregnet til dl. Steke- og sausdetaljer er hentet fra skinkesteken som originalen henviser til.
Original 1900 recipe
Verbatim from the 1900 edition of the Cookbook for School and Home (Erken & Caroline Steen).
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