Kraft og buljong

Erken's alternative method for brown bouillon: bones and root vegetables are browned and cooked into stock, the meat is browned separately and simmered tender in the stock. The bouillon is clarified or thickened with 50 g butter, 50 g flour, 2 l stock, 2 dl madeira and cayenne, and served with egg dumplings or small choux puffs.

Erken's basic recipe for brown stock soup: beef neck and half the root vegetables are browned, the rest of the meat and bones are drawn in 8 l cold water, and it all simmers 5-6 hours with spices and root vegetables added in the last 1.5 hours. Strained into jars and kept under a layer of fat.

Erken's basic bouillon recipe: 3 kg beef with bones is simmered in 5 liters of water with carrot for 4 hours, then 1 hour with celeriac, leek and a bouquet of soup herbs, and strained. With eight notes on dark bouillon, second stock, when to add the root vegetables, storage and serving.

Browned veal bouillon: meat from 5 kg of veal shank is browned in butter with pork, carrot and onion, laid over the cracked bones in the pot with 5 liters of water and a bouquet of soup herbs, brought slowly to a boil, skimmed and simmered for several hours. Erken, Stor kokebok 1914, page 34.

Fish stock made from 2 kg fish bones, heads, and skin sweated in butter with onion, celery, parsley, and lemon juice, brought to a boil with 4 liters of water and steeped half an hour before straining. Erken, Stor kokebok 1914, page 34.

Vegetable Stock I: carrots, onion, swede, and celeriac in thin slices are sweated 30 minutes in 90 g butter without browning, then tomatoes, a bouquet garni, peppercorns, salt, and 2 l water are added. Simmered covered 1½ hours and strained. Used for soups and sauces; beet can replace tomato.

Vegetable Stock II from Erken's Stor kokebok (1914): onion, carrots, celery, and parsley are sweated in butter/fat until light golden brown, then 5 l water, seasoning (salt, peppercorns, cloves), and 1 l soaked dried peas or brown beans are added; skimmed and simmered until everything is tender, strained, and used as a base in soups and sauces.

Jenny Lind soup from Erken 1914: sago is cooked clear in meat stock, thickened with egg yolk and cream and served with cooked, cut-up carrots and parsley roots.

Simple thickened soup of 60 g butter, 60 g flour and 1½–2 l veal stock, simmered 10 minutes and served with flour dumplings, boiled root vegetables or apples and prunes.

Cardinal soup from Erken's Stor kokebok 1914: a thickened meat stock soup with julienned cooked ham and macaroni, enriched with egg yolk and cream (which may be omitted).

Emperor soup (Keisersuppe) from Erken 1914: a brown roux thinned with mutton stock, cooked with root vegetables, strained and flavored with curry, cayenne and browning, enriched with egg yolks and cream; served optionally with meatballs, peas or asparagus.

Erken's 1914 method for clarifying meat stock into a clear consommé: 3 liters of cold stock is clarified with egg white, clean eggshell, 1 tsp lemon juice, 1 tsp vinegar and 125 g finely chopped lean beef, whisked to the boiling point, poached 20 minutes, rested 10 minutes and strained through a cloth wrung out in boiling water. Includes

Game stock from 3 kg neck, breast, and shoulder of game browned in fat and cooked 3 hours with 5 liters of water, carrot, leek, celery, onion, and spices. Clarified with browned, pounded game meat and egg white, simmered 1–2 hours, and strained. Erken, Stor kokebok 1914, pages 34–35.

Erken's basic recipe for clear soup (consommé) from 3 kg beef shank and 1.5 kg chicken carcasses cooked in 5 liters of water with salt, onion, carrot, white roots, and leek. The stock is set over low heat, carefully skimmed, the vegetables added once it boils, and it gently simmers under a lid 4–5 hou

A clear, pale chicken consommé (consommé de volaille) made from veal shank and old hens, simmered slowly in 4 liters of water with onion and celeriac; no coloring vegetables. From Erken's Stor kokebok 1914, page 34.

Erken's simple version of turtle soup made with canned turtle: a brown roux with onion extended with bouillon, seasoned with paprika, lemon, sherry and Madeira, with meat cubes in the soup. A historical party dish; turtle should today be replaced with veal or sweetbread.