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Stock and broth

4 recipes · Sickroom care and invalid cookery

4 stock and broth recipes from the “Big Cookbook,” in the sickroom care and invalid cookery category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Beef Tea

    Classic beef tea from Erken (1914): scraped raw beef steeped 4 hours in a water bath with water and salt, defatted. Do not boil when reheated.

  • Beef Tea, Quick Method

    Quick beef tea (meat juice) from Erken (1914): scraped raw beef steeped in cold water with salt, heated just below boiling and strained. Served at once.

  • Veal bouillon

    Veal bouillon for the sick from Erken (1914): beef and veal breast with bone cooked slowly in water, strained and degreased. Used as a drink or soup base.

  • Veal bouillon with hen

    Veal bouillon with hen from Erken (1914): finely chopped cooked hen meat poached in hot veal bouillon with salt. Pigeon or sweetbread can be used instead.