How long does the bouillon take?

About 5.5 hours in total. The meat simmers 4 hours in the water together with carrot, then celeriac, leek and a bouquet of soup herbs are added and the stock cooks on for 1 hour before it is strained.

What ingredients are needed?

3 kg beef (with bones), 5 liters water, 1 celeriac, 1 carrot, 1 leek and 1 bouquet of soup herbs. The meat is cut up small and the bones cracked before they go into cold water.

How do I get clear bouillon?

Skim and salt when the stock comes to a boil, let it simmer, and strain through a fine sieve or straining cloth. If the stock is not clear, it can be clarified with egg whites (see page 32 in Stor kokebok 1914).

How do I make dark bouillon?

Put butter in the bottom of the pot, add the finely cut meat and crushed bones, brown over high heat for 10 minutes while stirring, and let it stand 45 minutes over lower heat until the meat glaze is brown – watch that it doesn't burn.

Bouillon

Erken's basic bouillon recipe: 3 kg beef with bones is simmered in 5 liters of water with carrot for 4 hours, then 1 hour with celeriac, leek and a bouquet of soup herbs, and strained. With eight notes on dark bouillon, second stock, when to add the root vegetables, storage and serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 38 (falt i det fri)

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About the dish

The basic meat stock recipe in Erken's soup chapter. Bouillon was the basis for most soups and sauces in the bourgeois kitchen, and Erken follows it with eight practical notes on dark bouillon, second stock, when to add the root vegetables, storage and serving.

How to make it

1
Set it over the heat
Cut the meat into small pieces and crush the bones. Put everything in a large pot together with the cleaned carrot and pour over 5 liters of cold water.
2
Skim and salt
Let it slowly come to a boil. Skim well and salt the stock.
3
Simmer
Let the stock simmer for 4 hours.
4
Add the vegetables
Add the celeriac, leek and bouquet of soup herbs, and let the stock cook on for 1 hour.
5
Strain
Strain the stock through a fine sieve or straining cloth. If it is not clear, it can be clarified with egg whites.
6
Dark bouillon (variant)
For dark bouillon: grease the bottom of the pot, add the cut-up meat and the crushed bones, brown over high heat for 10 minutes while stirring, then 45 minutes over lower heat until the meat glaze is brown without burning. Skim off the fat, pour in the cold water, bring quickly to a boil, skim and add the roots. Boil without interruption for 5 hours and strain.
7
Second stock
Pour 4 liters of cold water over the meat, bones and vegetables again and boil for 5 hours. Skim and strain. This stock is used for thickened soups and puree soups.
8
Storage and serving
Never leave the stock standing in the pot overnight; strain it off and let it stand uncovered. Remove all fat before use. If the bouillon is to keep for several days, it must be boiled and poured into a clean, dry crock. Clear bouillon is served with small filled choux puffs, egg custard royale, noodles, asparagus, poached eggs or small meat, fish or flour dumplings. Nothing added should boil in the soup, or it will turn cloudy.

Changes from the original

Measures are given in modern units (liters, grams). "Suppevisk" is explained as bundles of parsley stalks and other soup herbs. Otherwise unchanged; clarifying with egg whites is mentioned as an optional step.

Original 1914 recipe

Verbatim from the first edition of the Big Cookbook.

Facsimile of the 1914 page at the National Library of Norway — Foto: Faksimile: Nasjonalbiblioteket

ProofreadPage 38

3 kg. oksekjøt 5 l. vand 1 selleri 1 gulerot 1 purre 1 suppevisk Kjøttet skjæres smaat op, benene knækkes, sættes over ilden i det kolde vand samtidig med den rensede gulerot. Naar det koker op, skummes og saltes; smaakoker i 4 timer. Nu tilsættes selleri, purre og suppevisk, og kraften koker videre 1 time. Siles gjennem en fin sil eller sileklædet. Er kraften ikke klar, kan den klares med eggehviter (se side 32). 1. Vil man ha mørk buljong, belægges bunden av en gryte med smør, det smaaskaarne kjøt og knuste ben lægges i; gryten sættes over sterk varme og røres i av og til i 10 minutter; gryten sættes over svakere varme 3 kvarter; kjøtgeléen skal nu være brun; pas at det ikke brændes. Fett skummes væk, og det kolde vand heldes over kjøttet; la det koke hurtig op, skum og læg røtterne i. Kokes uten avbrydelse i 5 timer. — Opsiles. 2. Paa kjøt, ben og grønsakerne heldes igjen 4 l. koldt vand; kokes 5 timer, skummes og siles op. Denne anden gangs kraft benyttes til jevnede supper og purésupper. 3. Gulerøtter lægges i samtidig med at vandet heldes paa, fordi gulerotsaften gjør kjøttet mørt; selleri og purre derimot først 1 time før kraften skal være færdigkokt, ellers vil smaken av dem dunste væk. 4. Ingen visne blade maa findes paa suppevisken; kraften faar let en bitter smak herav. 5. La aldrig kraften bli staaende i gryten natten over. Sil den op og la den staa utildækket. Naar den skal brukes, fjernes alt fett. Dette gjøres lettest med en tinske eller emaljert hulslev, dyppet i kokende vand. 6. Skal buljongen gjemmes flere dage, maa den kokes op og heldes i renvasket tør krukke igjen. 7. Klar buljong — lys eller mørk — serveres med smaa fyldte vandbakkelser, eggestand, nudler, asparges, forlorne æg, smaa kjøtboller, fiskeboller eller melboller. 8. Ingen tilsætning maa koke i suppen, ti dette gjør den uklar.

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Frequently asked questions

How long does the bouillon take?: About 5.5 hours in total. The meat simmers 4 hours in the water together with carrot, then celeriac, leek and a bouquet of soup herbs are added and the stock cooks on for 1 hour before it is strained.
What ingredients are needed?: 3 kg beef (with bones), 5 liters water, 1 celeriac, 1 carrot, 1 leek and 1 bouquet of soup herbs. The meat is cut up small and the bones cracked before they go into cold water.
How do I get clear bouillon?: Skim and salt when the stock comes to a boil, let it simmer, and strain through a fine sieve or straining cloth. If the stock is not clear, it can be clarified with egg whites (see page 32 in Stor kokebok 1914).
How do I make dark bouillon?: Put butter in the bottom of the pot, add the finely cut meat and crushed bones, brown over high heat for 10 minutes while stirring, and let it stand 45 minutes over lower heat until the meat glaze is brown – watch that it doesn't burn.

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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