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Mutton with beans (haricot de mouton)

Erken's haricot de mouton from 1914 (a classic French braised lamb stew with beans): mutton, pork and onion browned in butter with flour, moistened with water, and cooked in the oven and over low heat with a bouquet garni and green beans (or turnips).

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 241 (falt i det fri)

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About the dish

From the meat chapter of "Stor kokebok" (1914). Erken reproduces the French classic haricot de mouton, a browned lamb stew with beans, and at the same time gives an alternative with turnips - typical of her practice of adapting foreign dishes to Norwegian ingredients.

How to make it

  1. 1

    Brown the meat

    Melt the butter in a heavy-bottomed pot and let it turn lightly brown. Brown the cut-up meat, the pork pieces and the onion in the butter.

  2. 2

    Sprinkle with flour

    Sprinkle the flour over the meat to help it brown faster, and let it cook while stirring constantly.

  3. 3

    Moisten and season

    Pour in the boiling water, add the bouquet garni and season with salt and pepper.

  4. 4

    Into the oven

    Put the pot with a tight lid into the oven at about 175 °C (345 °F) for 30 minutes.

  5. 5

    Add the beans

    Clean the beans and blanch them quickly. Add them to the pot and let the meat continue cooking over low heat for 1 to 1½ hours until tender.

  6. 6

    Plating

    Serve in the pot (cocotte) or heaped up on a slightly deep platter. Instead of beans you can use turnips, which are cleaned, sliced, browned in butter and added to the pot after the meat has cooked for 1 hour.

Changes from the original

Measurements have been converted to modern units (1 dessertspoon of flour ≈ 1 tablespoon, deciliters for water). "Vælske bønner" is interpreted as green beans (snap beans), and the bouquet garni is specified as a bunch of parsley, thyme and bay leaf. An oven temperature is given, since the original only says "in the oven".

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 241) → Modernisert~80% av teksten endretfjernetlagt til
1½ kg. faarekjøt 1 l. vælske 1,5 kg sauekjøtt (i passe store stykker). 600 g grønne bønner (originalens «vælske bønner», ca. 1 liter). 3 stk løk (hakket). 60 gr. smør g smør. 1 dessertske hvetemel ss hvetemel. 1 suppevisk salt pepper ¼ l. stk suppebukett (persille, timian og laurbærblad). salt. pepper. 2,5 dl kokende vand vann. 200 gr. g magert flesk. Smørret brunes let, flesk (i terninger). Smelt smøret i en tykkbunnet gryte og la det pent opskaarne kjøt, flesk bli lett brunt. Brun det oppskårne kjøttet, fleskestykkene og løk brunes heri; løken i smøret.. Strø melet strøes over kjøttet for at faa kjøttet hurtigere brunt. Kokes det skal bli raskere brunt, og la det koke under stadig omrøren; vandet heldes paa, suppevisk, pepper omrøring.. Hell på det kokende vannet, legg i suppebuketten og krydre med salt tilsættes. Gryten sættes ind og pepper.. Sett gryten med tett lokk inn i ovnen ½ time; tæt lok paa. De rensede, forvellede vælske bønner lægges i, på ca. 175 °C i 30 minutter.. Rens bønnene og forvell dem raskt. Legg dem i gryten og la kjøttet koker sagte trekke videre 1—1½ time. på svak varme i 1–1½ time til det er mørt.. Serveres i cocotte gryte (cocotte) eller lægges høit paa lagt høyt opp på et litt dypt fat. Istedenfor I stedet for bønner kan man du bruke næper, neper som renses, skjæres i skiver, brunes i smør og lægges legges i gryten, naar gryten når kjøttet har kokt 1 time.

Note til Modernisert

Mål er omregnet til moderne enheter (1 dessertskje mel ≈ 1 spiseskje, desiliter for vann). «Vælske bønner» er tolket som grønne bønner (brekkbønner), og suppevisk er spesifisert som en bukett persille, timian og laurbærblad. Ovnstemperatur er angitt, siden originalen bare sier «i ovnen».

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Frequently asked questions

How long does the dish take?
Count on about 2.5 hours in all. The meat is browned first, then sits half an hour in the oven with a tight lid, and then simmers slowly for 1 to 1½ hours after the beans are added.
Which beans are used, and do they need to be pretreated?
The recipe uses 1 liter of "vælske bønner" (snap beans/string beans). They are cleaned and blanched before being added to the pot.
Can I substitute the beans?
Yes, Schønberg Erken suggests turnips instead: clean them, cut into slices, brown them in butter and add them to the pot after the meat has cooked for 1 hour.
Why is flour sprinkled over the meat during browning?
The flour is sprinkled over so the meat browns faster, and it also thickens the sauce a little. Stir constantly while it cooks.

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