Erken's simple brown gravy (1914): a browned butter-and-flour roux thinned with 1.5 l meat pan juices, cooked 5 minutes, optionally enriched with 1 dl heavy cream, seasoned with salt and pepper.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 334 (falt i det fri)
A simple brown base sauce from the sauce chapter of "Stor kokebok" (1914), made from a roux and pan juices from the roast. Erken places it among the brown sauces alongside the more elaborate sauce espagnole.
Brown the roux
Melt the butter in a pot, stir in the flour and let the roux brown slowly over low heat, or place the pot in a moderately hot oven until it is nicely brown.
Thin with pan juices
Gradually thin with the pan juices while stirring, once the roux is nicely brown.
Bring to a boil
Let the sauce cook for 5 minutes.
Cream and seasoning
Stir in the cream if desired, and season to taste with salt and pepper.
Quantities are converted to modern units (dl/l/g), "meat juices" is rendered as pan juices/stock from the roast, and the method is divided into numbered steps. The cream is kept as optional.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Kremfløte
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Note on Modernised
Mengder er ført over til moderne enheter (dl/l/g), «kjøtsky» er gjengitt som stekesky/kraft fra steken, og fremgangsmåten er delt i nummererte trinn. Fløten er beholdt som valgfri.
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