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Kraft og buljong

4 recipes · Sykestell og sykemat

4 kraft og buljong recipes from the “Big Cookbook,” in the sykestell og sykemat category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Beef Tea

    Classic beef tea: 500 g of scraped raw beef placed in a crock with 2.5 dl of cold water and 1 tsp salt, left to stand for ½–1 hour, steeped 4 hours in a water bath, strained and defatted. Must not boil when reheated.

  • Beef Tea, Quick Method

    Quick beef tea (meat juice): 250 g of scraped raw beef steeped in 2.5 dl of cold water with salt, heated just below boiling while whisking, left to stand 15 min and strained. Served at once.

  • Veal bouillon

    Veal bouillon as invalid food: 250 g beef and 500 g veal breast with bone are cooked slowly in 1 l cold water for 2 hours, strained, cooled, and degreased. Used as a drink or soup base.

  • Veal bouillon with hen

    Veal bouillon with hen: 100 g finely chopped cooked hen meat is poached for 10 minutes in 5 dl hot veal bouillon with salt. Pigeon meat, veal sweetbread, or calf's brain can be used instead.