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Brown Bouillon

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 39 (falt i det fri)

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About the dish

Here Erken gives an alternative ("second") method for brown bouillon, in which bones and roots are browned and cooked into stock, while the meat is browned separately the next day and simmered tender in the stock. The bouillon can either be clarified into a consomme or thickened into a fuller soup with madeira.

How to make it

  1. 1

    Brown the bones and roots

    Chop the bones small and brown them together with the cleaned root vegetables. Cook stock on them in the usual way. The meat cut from the bones is hung up until the next day.

  2. 2

    Brown the meat

    Brown the meat in a pot no larger than one in which the meat just fits. Pour off the fat once the meat is browned.

  3. 3

    Simmer the meat tender

    Pour 2.5 dl of the strained stock over the meat. Cook covered over low heat until the stock has almost cooked in. Then pour the rest of the stock cooked on the bones into the pot, and let it simmer steadily uncovered until the meat is tender.

  4. 4

    Skim and strain

    Skim and strain the stock. Remove all the fat.

  5. 5

    Clarify or thicken the bouillon

    The bouillon can be clarified to a clear bouillon, or thickened: melt 50 g butter, stir in 50 g wheat flour, thin with 2 liters of stock and cook the soup well through. Season with 2 dl madeira, salt and a pinch of cayenne.

  6. 6

    Serving

    Serve egg dumplings or small choux puffs in the soup.

Changes from the original

Quantities are given in modern units (deciliters instead of "del."), and the ingredients without stated amounts (bones, meat, soup bunch/roots) are listed without quantities. The method is divided into numbered steps. A pinch of cayenne is given as a pinch.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914Modernised
To1914Modernised
Modernised → 1914 (proofread, p. 39)~85% of the text changedremovedadded
margbein Brun buljong kan ogsaa lages paa en anden maate. Benene hugges smaat op og kjøttbein (hakket smått opp). oksekjøtt (skåret fra beina, hengt opp til dagen etter). rotgrønnsaker (gulrot, selleri, purre) (suppevisk, brunes med beina). 2,5 dl silt kraft (til å trekke kjøttet i først). 2 l kraft (kokt på beina). 50 g smør (til jevning). 50 g hvetemel (til jevning). 2 dl madeira. 1 knivsodd cayennepepper (en liten klype). salt (etter smak). Hakk beina smått opp røtterne og brun dem sammen med de rensede rotgrønnsakene. Kok kraft på dem på vanlig måte. Kjøttet kokes som ovenfor forklaret; kjøttet, som er skåret fra beina henges opp skaaret fra, hænges op til neste dag.. Brun kjøttet næste dag. Kjøttet brunes da i en gryte gryte, som ikke er større enn større, end at kjøttet så vidt får plass. Hell av fettet når kjøttet netop kan rummes i den. Naar det er brunt.. Hell 2,5 dl brunt, heldes fettet fra, og 2½ del. av den silte kraften over kjøttet. kraft haves i. Kok under lokk på lok og over svak varme varme, til kraften nesten buljongen omtrent er kokt inn. Hell så indkokt. Nu heldes resten av kraften som er kraften, kokt på beina paa benene, i gryten, og la det småkoke gryten; smaakoker jevnt og uten lokk lok, til kjøttet er mørt.. Skum av mørt, skummes og sil kraften. Fjern alt fett.. siles. Buljongen kan klares til blank buljong, eller jevnes: smelt tillages med jevning. Til jevnet suppe brukes: 50 g smør, rør inn gr. smør 50 g hvetemel, spe med gr. hvetemel 2 liter l. kraft og kok suppen godt gjennom. Smak til med 2 dl madeira, salt og en knivsodd cayenne.. Server del. madeira 1 knivsod cayenne I suppen serveres eggeboller eller små vannbakkels i suppen. smaa vandbakkelser.

Note on Modernised

Mengder er oppgitt i moderne enheter (desiliter i stedet for «del.»), og mengdeløse ingredienser (ben, kjøt, suppevisk/røtter) er ført opp uten mengdeangivelse. Fremgangsmåten er delt i nummererte trinn. Knivsodd cayenne er angitt som en klype.

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Frequently asked questions

What is the difference between this method and ordinary bouillon making?
Here the work is split in two: the bones are chopped small, browned with root vegetables and cooked into stock, while the meat is cut off and hung up until the next day. The meat is then browned in a pot just large enough, the fat is poured off, and the stock is added gradually - first 2.5 dl cooked almost in, then the rest. This gives a more concentrated, brown flavor.
How long does it take?
Reckon on around 5 hours total time, plus the meat hanging until the next day. The bouillon is simmered steadily and uncovered until the meat is tender, then skimmed and strained at the end.
How do I make a thickened soup from the bouillon?
The bouillon can be either clarified or thickened. For a thickened soup, use 50 g butter, 50 g wheat flour, 2 liters stock, 2 dl madeira and a pinch of cayenne.

Equipment for this dish

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