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Meat aspic

Classic clarified meat aspic from Erken's Stor kokebok 1914: meat stock is clarified with egg white and eggshell, gelatin, lemon and vegetables are added, it is brought to a boil, strained through a cloth and seasoned with wine and optionally coloring. Used for glazing and aspic molds.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 23 (falt i det fri)

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About the dish

Meat aspic was the foundation of the cold kitchen around 1914. Clear aspic was used to glaze roasts, mold shapes and garnish cold platters, and clarifying with egg white and eggshell was the housewife's test of craft. Erken stresses that aspic dishes must be made the day before.

How to make it

  1. 1

    Mix everything cold

    Put cold meat stock, egg whites, crushed eggshells, lemon juice, cut-up gelatin, carrot slice, onion and leek in an enameled pot and whisk everything well together while it is cold.

  2. 2

    Boil while whisking

    Set the pot over the heat and whisk steadily until the stock boils. Stop whisking and let it come fully to a boil.

  3. 3

    Let the clarification settle

    Lift off the pot, cover it and set it aside for about 30 minutes.

  4. 4

    Strain the aspic

    Strain the stock through a cloth wrung out in boiling water. Do not stir in the cloth. If the aspic is not clear at once, pour it back into the cloth and repeat until it is completely clear. If it finally runs slowly, a cup of boiling water can be set in the middle of the cloth.

  5. 5

    Season

    While the aspic is still lukewarm, it can be colored with a little caramel coloring if it is too pale, and wine can be added depending on what it is to be used for.

  6. 6

    For glazing

    If the aspic is to be used to glaze roasts or other meat, use 10 gelatin sheets to 2.5 dl stock.

  7. 7

    Set

    Aspic dishes are made the day before they are to be used. Make sure the molds and platters stand perfectly level during decorating and filling.

Changes from the original

Amounts are converted to modern measures (gelatin given as number of sheets, about 1.7 g per sheet), 'citric acid the size of a pea' is given as a knife point, and the method is rewritten in steps. Straining over an upturned kitchen stool is described as straining through a cloth in a sieve or over a stand.

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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. 23) → 1949 (korrekturlest, s. 32)~53% av teksten endretfjernetlagt til
( Aspic.) Til hver liter sterk kjøtkraft tilsættes: kjøttkraft tilsettes: 2 eggehviter 2 eggeskal eggeskall saft av ½ citron sitron eller citronsyre sitronsyre som en ert 10 15 plater gelatin 1 skive gulerot 1 — løk 1 purre — purre. Alt vispes koldt sammen i emaljert gryte, sættes aluminiumsgryte, settes over ilden varmen og vispes, vispes til det koker. Gryten løftes av og sættes settes til side tildækket tildekket ½ time. Siles gjennem et sileklæde, opvridd i kokende vand. vann. Klædet bindes paa på de fire ben av en omvendt kjøkkenkrak, kjøkkenkrakk, hvorunder sættes settes stentøibolle eller mugge. Rør ikke i sileklædet; er geleen geléen ikke klar straks, heldes helles den tilbake igjen i klædet, og man vedblir hermed, hermed til den er fuldstændig fullstendig klar. Hvis det tilslut rinder tilslutt renner langsomt igjennem, kan man sætte sette en kop kopp med kokende vand vann midt opi sileklædet. Medens geleen endnu Hvis geléen er lunken, for lys, kan man mens den ennu er lunken, ha i litt kulør i, hvis geleen er for lys; nu finder ogsaa tilsætning kulør. Nu kan også tilsetning av vin sted, finne sted — alt efter hvad geleen geléen skal brukes til. Skal kjøtgeléen kjøttgeléen anvendes til glassering glasering av steker eller andet kjøt, tages annet kjøtt, tas 10 plater gelatin til ¼ l. ¾ 1 kraft. Aspic-retter maa lages dagen, før de skal brukes. Pas at former eller fater med aspic staar absolut ret under dekorering og paafyldning.

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Frequently asked questions

Why are egg whites and eggshells used in the aspic?
They clarify the stock. Egg whites and crushed eggshells are whisked cold into the stock and coagulate when it is boiled — impurities bind to this foam, which is then strained off. The result is a completely clear aspic.
How much gelatin and acid are needed per liter of stock?
Per liter of strong meat stock: 10 sheets gelatin, 2 egg whites, 2 eggshells and the juice of ½ lemon (or citric acid the size of a pea), plus a slice of carrot, an onion and a leek for flavor.
What do I do if the aspic does not come out clear?
Do not stir in the straining cloth. Pour the aspic gently back into the cloth and strain again, repeating until it is completely clear. If it finally runs slowly, you can set a cup of boiling water in the middle of the cloth. The cloth is wrung out in boiling water before use and tied to the legs of an upturned kitchen stool with a bowl underneath.
How long does the recipe take?
Reckon on about 5 hours in all: boiling and clarifying, ½ hour covered resting before straining, then straining and the time for the aspic to set.

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