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Veal Bouillon

Browned veal bouillon: meat from 5 kg of veal shank is browned in butter with pork, carrot and onion, laid over the cracked bones in the pot with 5 liters of water and a bouquet of soup herbs, brought slowly to a boil, skimmed and simmered for several hours. Erken, Stor kokebok 1914, page 34.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 34 (falt i det fri)

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About the dish

A rich browned veal bouillon for use in soups and sauces. The bouquet of soup herbs is Erken's own herb bundle of parsley, celery leaves, thyme and bay leaf, tied together with string.

How to make it

  1. 1

    Brown the meat

    Cut the meat off the shank into small pieces and brown it a light brown in the butter together with the pork, the carrot and the onion.

  2. 2

    Deglaze the pan

    Pour 1 1/2 liters of hot water over the browned meat, so all the pan juices come along.

  3. 3

    Assemble the pot

    Crack the bones and place them in the bottom of the soup pot. Lay the browned meat, the pork, the roots and the bouquet of soup herbs on top.

  4. 4

    Bring to a boil and skim

    Pour in the rest of the water, bring slowly to the boil and skim well. Salt lightly.

  5. 5

    Simmer and strain

    Let the bouillon simmer gently under a lid for 4–5 hours. Skim off the fat, strain the stock and clarify it if necessary.

Changes from the original

Measures modernized to grams and liters. Pork is specified as fresh, fatty pork belly. The method from "consommé I" is written out in steps (slow boil, skimming, long simmering, straining).

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 34) → 1949 (korrekturlest, s. 45)~34% av teksten endretfjernetlagt til
Buljong av kalvekjøtt. 5 kg. kalveskank 125 gr. smør 125 gr. flesk 5 l. vand vann 1 gulerot 1 løk 1 ½ suppevisk salt. Kjøttet av skanken skjæres smaat smått op og brunes i smørret smøret tillikemed flesket, guleroten og løken, til det er lysebrunt. Overheldes Overhelles med 1½ ¾ l. varmt vand. vann. Benene knækkes, lægges knekkes, legges i bunden bunnen av suppekjelen, herover lægges legges det brunede kjøt, kjøtt, flesk, røtter samt krydderier. Overheldes Overhelles med vandet, vannet, bringes langsomt til kokepunktet, skummes og behandles ellers som kraftsuppe I.

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Frequently asked questions

How long does the bouillon take?
Figure about 5 hours in all. The bouillon is brought slowly to the boil, skimmed well and then simmered slowly as described for consommé I.
Which cut of meat is used?
5 kg veal shank. The meat is cut off the bone and cut up small, while the bones are cracked and placed in the bottom of the soup pot.
Why is the meat browned first?
The meat is browned in butter together with pork, carrot and onion until it is light brown. This gives the bouillon color and a fuller flavor. Then 1 1/2 l of hot water is poured on before the rest of the water (5 l in all) is added to the pot.
What else goes in the pot?
125 g butter, 125 g pork, 1 carrot, 1 onion, a bouquet of soup herbs (herb bundle) and salt.

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