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Clear Soup I (consommé)

Erken's basic recipe for clear soup (consommé) from 3 kg beef shank and 1.5 kg chicken carcasses cooked in 5 liters of water with salt, onion, carrot, white roots, and leek. The stock is set over low heat, carefully skimmed, the vegetables added once it boils, and it gently simmers under a lid 4–5 hours before the fat is skimmed off and the stock strained. Can be clarified if not clear enough.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 33 (falt i det fri)

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About the dish

The basic recipe for clear stock (consommé) in the chapter on soups. Erken opens the chapter with detailed advice on the "stock pot": the stock should be skimmed well, cook slowly under a lid, be poured off and strained every evening, and the fat removed when the stock is cold — possibly by running a kitchen cloth with ice over the surface. Clear Soup II (of chicken) is made the same way, but without vegetables that give the stock color.

How to make it

  1. 1

    Set it up

    Put the meat and bones in a well-tinned pot (or large kettle) together with the salt and the cold water. Set the pot over low heat and stir now and then.

  2. 2

    Skim carefully

    Skim as the scum rises. Now and then pour a little cold water into the pot to delay the boiling point — the clarity of the stock depends to a large extent on the skimming.

  3. 3

    Add the vegetables

    When the stock is done being skimmed and boils, add the cleaned vegetables — onion, carrots, white roots, and leek — to the pot. Keep skimming and keep the edges of the pot clean.

  4. 4

    Simmer slowly

    Let the stock gently simmer under a lid for four to five hours. It must not boil hard.

  5. 5

    Remove fat and strain

    Take the pot off the heat and pour in 1 dl cold water. Let it stand 10 minutes, skim off all the fat, and strain the stock.

  6. 6

    Clarifying

    If the stock is not clear enough for use, clarify it in the usual way (with egg white and finely chopped meat).

Changes from the original

The measures are kept (grams, liters), "gr." is written as gram and "del." interpreted as deciliter. The OCR value for chicken carcasses is read as 1½ kg. The method has been divided into numbered steps in modern Norwegian; "white roots" specified as parsley root/parsnip in a note.

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Time machine – what changed?

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From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 33)~73% of the text changedremovedadded
3 kg kg. okseskank med kjøtt og bein. 1,5 kg hønseskrog. kjøt 1½ kg. hønseskrog 5 l vann (kaldt). l. vand 1 stk løk (renset). 25 g salt. gr. salt 200 g gulrøtter. gr. gulerøtter 100 g gr. hvite røtter (persillerot eller pastinakk). 1 stk purre. Legg kjøtt Kjøt og bein i en godt fortinnet gryte (eller stor kjele) sammen med ben, salt og det kalde vannet. Sett gryten vand haves i gryten, sættes over svak varme og varme; rør om av og til.. til i gryten. Skum etter hvert som skummet stiger. Slå efterhvert; slaa av og til litt kaldt vann koldt vand i gryten for å at forhale kokepunktet kokepunktet. Naar kraften er færdigskummet — kraftens klarhet avhenger avhænger for en stor del av skumningen.. Når kraften er ferdigskummet skumningen — og koker, legg haves de rensede grønnsakene — løk, gulrøtter, hvite røtter og purre — grønsaker i gryten. Fortsett å skumme Skum fremdeles og hold grytens kanter rene.. La kraften småtrekke rene. Kraften smaatrækker nu under lokk i lok fire til å fem timer. Den skal ikke fosskoke.. Sett gryten Gryten sættes fra varmen og slå i ilden; 1 dl kaldt vann. La den stå 10 minutter, dl. koldt vand slaaes i; skum av alt fettet fett av efter 10 minutters forløp og sil kraften.. kraften op. Er kraften ikke klar nok til for sit bruk, klares den på vanlig måte (med eggehvite og finhakket kjøtt). som ovenfor forklaret (side 32).

Note on Modernised

Målene er beholdt (gram, liter), «gr.» er skrevet som gram og «del.» tolket som desiliter. OCR-verdien for hønseskrog er lest som 1½ kg. Fremgangsmåten er delt i nummererte trinn på moderne norsk; «hvite røtter» presisert som persillerot/pastinakk i note.

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Frequently asked questions

How long should the clear soup cook?
After the skimming is done and the vegetables are added, the stock should gently simmer under a lid for four to five hours. Figure on about 6 hours total with bringing to a boil and skimming.
Why should you pour cold water into the pot during cooking?
A little cold water now and then delays the boiling point, so the stock does not boil hard before it is done being skimmed. The clarity of the stock depends to a large extent on good skimming. Finally, the pot is taken off the heat, 1 dl cold water is poured in, and the fat is skimmed off after 10 minutes.
What ingredients do I need for 10 servings?
3 kg beef shank and meat, 1½ kg chicken carcasses, 5 liters water, 1 onion, 25 g salt, 200 g carrots, 100 g white roots, and 1 leek. The vegetables are added only once the stock is done being skimmed and boils.
What do I do if the stock does not become clear enough?
Then it is clarified according to the recipe in Stor kokebok (1914, p. 33) — that is, clarified in the usual way before use as consommé.

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