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Lamb heart (coeur de mouton)

Erken 1914: lamb heart (coeur de mouton) soaked for 1 hour, stuffed with meat forcemeat, tied in greased paper, browned in 90 g butter and roasted in the oven for 1½ hours with frequent basting; the pan drippings are reduced with 2 dl stock into a sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 244 (falt i det fri)

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About the dish

From the meat chapter of "Stor kokebok" (1914). Heart was cheap and nutritious food, and here Erken shows a more festive version with a meat-forcemeat stuffing and oven roasting.

How to make it

  1. 1

    Soaking

    Soak the heart in lukewarm water for 1 hour. Take it out and dry it well.

  2. 2

    Stuffing

    Stuff the heart with meat forcemeat and tie greased parchment paper around it, so the forcemeat is held in place.

  3. 3

    Browning

    Heat 90 g of butter in a pot or pan and brown the heart well on all sides.

  4. 4

    Roasting

    Continue roasting the heart in the oven at 175 °C (345 °F) for about 1½ hours. Baste often with the fat so it does not become dry and tough.

  5. 5

    Sauce

    Take the heart out. Reduce the pan drippings with 2 dl stock and season with salt, pepper and spices.

  6. 6

    Serving

    Pour the sauce over the heart or serve it separately. The heart must be served as hot as possible.

Changes from the original

"Butter or fat" is given as butter (optionally lard/margarine). Greased paper is replaced with parchment paper or aluminum foil. An oven temperature (175 °C (345 °F)) has been added, as the original gives no degrees. Deciliters kept as dl.

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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. 244) → Modernisert~84% av teksten endretfjernetlagt til
1 stk sauhjerte (renset). 300 g kjøttfarse (til fyll). 90 gr. g smør eller fett (eller annet fett). 2 del. kraft kjøtfarce krydderier efter smak. Hjertet lægges dl kraft. salt, pepper og krydder (etter smak). Legg hjertet i lunkent vand vann i 1 time, tørres, fyldes time. Ta det opp og tørk det godt.. Fyll hjertet med kjøtfarce, et kjøttfarse og bind smurt papir bindes rundt for at holde kjøtfarcen inde. bakepapir rundt, så farsen holdes inne.. Gjør 90 gr. g smør varmt i en gryte eller fett gjøres hett; panne og brun hjertet brunes heri, stekes derefter godt på alle sider.. Stek hjertet videre i ovn ovnen på 175 °C i ca. 1½ time; dryppes time. Drypp ofte over, forat hjertet over med fettet, så det ikke skal blive blir tørt og haardt. Naar det er færdig, tages hardt.. Ta hjertet op; kok skyen ind opp. Kok inn steksjyen med 2 del. kraft, krydres efter smak. Sausen heldes enten dl kraft og smak til med salt, pepper og krydder.. Hell sausen over hjertet eller serveres særskilt. server den for seg. Hjertet maa må serveres saa så varmt som mulig.

Note til Modernisert

«Smør eller fett» er oppgitt som smør (evt. smult/margarin). Smurt papir er erstattet med bakepapir eller aluminiumsfolie. Ovnstemperatur (175 °C) er lagt til, da originalen ikke oppgir grader. Deciliter beholdt som dl.

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Frequently asked questions

Why should the heart soak in lukewarm water first?
The heart is placed in lukewarm water for 1 hour to draw out blood and clean it. It is then dried well before being stuffed with meat forcemeat.
How do you keep the forcemeat inside the heart?
After stuffing, greased paper is tied around the heart so the meat forcemeat is held in place during browning and roasting.
How long is the lamb heart roasted?
The heart is first browned in 90 g of butter or fat that has been heated, then roasted in the oven for 1½ hours. It must be basted often with the drippings so it does not become dry and tough. With the soaking, the total time is about 3 hours.
How is the sauce made?
Once the heart is taken out, the drippings are reduced with 2 dl stock and seasoned to taste. The sauce is poured over the heart or served separately - and the dish must be served as hot as possible.

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