How long should the veal bouillon cook?

The meat is set over in cold water, brought slowly to a boil, and then simmers for 2 hours. With preparation and finishing, count about 2.5 hours in all.

250 g beef and ½ kg veal breast to 1 liter of water, with a pinch of salt. The meat is cracked (bones crushed) and rinsed before cooking.

Why should the bouillon be cooled before use?

Because it is to be strained and cooled so the fat solidifies on the surface and can be carefully removed. This is important in invalid food, where the bouillon should be lean and easily digestible.

Either as is, with added salt, or as a base in a thickened soup. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 661, under invalid care and invalid food.

Veal bouillon

Veal bouillon as invalid food: 250 g beef and 500 g veal breast with bone are cooked slowly in 1 l cold water for 2 hours, strained, cooled, and degreased. Used as a drink or soup base.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 661 (falt i det fri)

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About the dish

Veal bouillon was the basic stock of all invalid food: mild, light, and easily digestible. Erken uses it both as a drink and as a base for thickened soups in this chapter.

How to make it

1
Prepare the meat
Crack/divide the bones, rinse the meat well, and place everything in a pot with the cold water.
2
Cook slowly
Bring it slowly to a boil, skim well, and let the stock simmer for 2 hours.
3
Strain and degrease
Strain the stock, cool it, and carefully remove all fat before use.
4
Use
The bouillon can be used as is, with added salt, or as a base for a thickened soup.

Changes from the original

Measurements modernized (grams, liters). "Knækkes" is explained as cracking/dividing the bones. Skimming the stock during cooking is specified.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 661) → 1949 (korrekturlest, s. 795)~44% av teksten endretfjernetlagt til

~~250 gr. oksekjøt ½~~ Ingredienser: 3/4 kg. kalvebryst 1 l. ~~vand 1 knivsod salt~~ vann. Kjøttet ~~knækkes,~~ knekkes, skylles og ~~sættes~~ settes over ~~ilden~~ varmen i det kolde ~~vand;~~ vann; koker langsomt op og ~~smaakoker~~ småkoker derefter i 2 timer. ~~Opsiles,~~ Opsiles; avkjøles, befries nøie for alt fett, ~~naar~~ når den skal benyttes. Man kan benytte ~~den,~~ den som den er, ~~tilsat~~ til satt salt, eller til en eller ~~anden~~ annen jevnet suppe.

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Frequently asked questions

How long should the veal bouillon cook?: The meat is set over in cold water, brought slowly to a boil, and then simmers for 2 hours. With preparation and finishing, count about 2.5 hours in all.
Which meat is used?: 250 g beef and ½ kg veal breast to 1 liter of water, with a pinch of salt. The meat is cracked (bones crushed) and rinsed before cooking.
Why should the bouillon be cooled before use?: Because it is to be strained and cooled so the fat solidifies on the surface and can be carefully removed. This is important in invalid food, where the bouillon should be lean and easily digestible.
How is it served?: Either as is, with added salt, or as a base in a thickened soup. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 661, under invalid care and invalid food.

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