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Brown Tomato Sauce

Brown tomato sauce from Erken (1914): ham is sauteed in butter with onion and white pepper, flour is browned in, thinned with 1 l brown bouillon and tomatoes/tomato paste, simmered 15 min, strained and seasoned with 1 dl white wine, salt and pepper.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 334 (falt i det fri)

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About the dish

A brown tomato sauce from the sauce chapter of Henriette Schonberg Erken's "Stor kokebok" (1914). Ham and onion give the sauce depth, and it is strained at the end through a hair sieve as the finer sauces of the day required.

How to make it

  1. 1

    Saute the ham

    Stir the ham and butter over the heat in a cast-iron pot for 5 minutes, and add the spice and the finely chopped onion.

  2. 2

    Brown the flour

    Stir in the flour and let it cook gently until the roux is nicely brown.

  3. 3

    Thin

    Add the tomatoes (or the tomato paste) and the bouillon, and let the sauce simmer over steady heat for 15 minutes.

  4. 4

    Strain

    Press the sauce through a fine-mesh strainer.

  5. 5

    Season

    Add the white wine and season to taste with salt and pepper.

Changes from the original

Quantities are modernized (g, dl, l, tablespoons), "hair sieve" is rendered as a fine-mesh strainer, and the method is divided into numbered steps. The amount of bouillon was unclear in the original text and is set at 1 liter.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 334)~74% of the text changedremovedadded
50 g smør. gr. smør 50 g hvetemel. gr. hvetemel 1 l l. brun buljong. buljong 4 stk tomater (eller eller 3 spiseskjeer tomatpuré). spiseskeer tomatpuré 50 g gr. finhakket skinke. skinke 1 knivsodd knivsod finhakket løk. løk 1 knivsodd knivsod hvit pepper. pepper 1 dl del. hvitvin. salt (etter smak). Rør skinken Skinken og smøret smørret røres over varmen i en jerngryte i 5 minutter, og tilsett krydderet og den finhakkede løken.. Rør inn melet tilsættes krydderierne. Melet røres i, og la det småsurre smaasurrer, til jevningen det er pent brun.. Tilsett tomatene (eller tomatpuréen) brunt, tilsættes tomaterne og buljongen, og la sausen småkoke smaakoker over jevn varme i 15 minutter.. Press sausen gjennom en finmasket sil.. Tilsett hvitvinen og smak til med salt minutter. Sausen presses gjennem haarsigt. Tilsættes vin og pepper. krydder efter smak.

Note on Modernised

Mengder er modernisert (g, dl, l, spiseskjeer), «haarsigt» er gjengitt som finmasket sil, og fremgangsmåten er delt i nummererte trinn. Buljongmengden var utydelig i originalteksten og er satt til 1 liter.

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Frequently asked questions

Can I use tomato paste instead of fresh tomatoes?
Yes. The recipe calls for 4 tomatoes or 3 tablespoons of tomato paste.
How long should the sauce cook?
The sauce simmers for 15 minutes after the tomatoes and bouillon are added. Before that, ham and butter are sauteed for 5 minutes, and the flour is browned gently. The total time is around 35 minutes.
What gives the sauce flavor besides tomato?
Finely chopped ham (50 g), a little finely chopped onion, white pepper, brown bouillon and 1 deciliter of white wine added at the end together with seasoning to taste.
Must the sauce be strained?
Yes, in the original recipe from Henriette Schonberg Erken's "Stor kokebok" (1914, p. 334) the sauce is pressed through a hair sieve before the wine and seasoning are added.

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