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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. 1

    Prepare the meat

    Crack/divide the bones, rinse the meat well, and place everything in a pot with the cold water.

  2. 2

    Cook slowly

    Bring it slowly to a boil, skim well, and let the stock simmer for 2 hours.

  3. 3

    Strain and degrease

    Strain the stock, cool it, and carefully remove all fat before use.

  4. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 661) → Modernised~82% of the text changedremovedadded
250 gr. oksekjøt ½ kg. g oksekjøtt. 500 g kalvebryst (med ben). 1 l. vand l vann (kaldt). 1 knivsod salt Kjøttet knækkes, skylles knivsodd salt. Knekk/del benene, skyll kjøttet godt og sættes over ilden legg alt i en kjele med det kolde vand; koker kalde vannet.. La det koke langsomt op opp, skum godt, og smaakoker derefter la kraften småkoke i 2 timer. Opsiles, avkjøles, befries nøie for alt fett, naar timer.. Sil kraften, avkjøl den skal benyttes. Man og fjern nøye alt fett før bruk.. Buljongen kan benytte den, brukes som den er, tilsat tilsatt salt, eller til som base for en eller anden jevnet legert suppe.

Note on Modernised

Mål modernisert (gram, liter). «Knækkes» er forklart som at benene knekkes/deles. Det er presisert å skumme kraften under kokingen.

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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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