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.

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
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
Deglaze the pan
Pour 1 1/2 liters of hot water over the browned meat, so all the pan juices come along.
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
Bring to a boil and skim
Pour in the rest of the water, bring slowly to the boil and skim well. Salt lightly.
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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 34)~86% of the text changedremovedadded

5 kg kg. kalveskank ~~(kjøttet skåret av, benene knekkes).~~ 125 ~~g smør.~~ gr. smør 125 g gr. flesk ~~(feit svinesideflesk, i biter).~~ 5 ~~l vann.~~ l. vand 1 ~~stk gulrot.~~ gulerot 1 ~~stk løk.~~ løk 1 ~~stk~~ suppevisk ~~(persille, sellerigrønt, timian og laurbærblad bundet sammen). salt (etter smak). Skjær kjøttet~~ salt. Kjøttet av skanken ~~i små biter~~ skjæres smaat op og ~~brun det lysebrunt~~ brunes i ~~smøret sammen med~~ smørret tillikemed flesket, ~~gulroten~~ guleroten og ~~løken.. Hell~~ løken, til det er lysebrunt. Overheldes med 1½ ~~liter~~ l. varmt ~~vann over det brunede kjøttet, slik at all stekesky følger med.. Knekk benene og legg dem~~ vand. Benene knækkes, lægges i ~~bunnen~~ bunden av ~~suppekjelen. Legg~~ suppekjelen, herover lægges det brunede ~~kjøttet, flesket, røttene og suppevisken over.. Hell på resten av vannet, bring~~ kjøt, flesk, røtter samt krydderier. Overheldes med vandet, bringes langsomt til ~~kokepunktet og skum godt av. Salt lett.. La buljongen småtrekke under lokk i 4–5 timer. Skum av fettet, sil kraften~~ kokepunktet, skummes og ~~klar den om nødvendig.~~ behandles ellers som kraftsuppe I.

Note on Modernised

Mål er modernisert til gram og liter. Flesk er angitt som fersk, feit svinesideflesk. Fremgangsmåten fra «kraftsuppe I» er skrevet ut i trinn (langsom oppkok, skumming, lang trekking, siling).

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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.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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