What is the mirepoix in this recipe?

It is a sauce base from Stor kokebok (1914, p. 351): veal, pork, ham, carrot, onion and thyme are cut small, browned light golden brown and cooked out with meat stock. The stock is strained and set aside for use in sauces.

How long should it cook?

After the stock is added, it should simmer for 2 hours. With browning and prep, figure about 2.5 hours total.

What quantities are used?

½ kg veal, 250 g pork, ¼ kg ham, 2 carrots, 2 onions, 1 sprig of thyme and 2½ liters ordinary meat stock.

Why should the meat only be browned light golden brown?

The recipe specifies light golden-brown browning – this gives color and flavor without bitterness from too dark a fry, so that the stock stays clean in flavor.

Mirepoix I

Mirepoix I from Erken 1914: veal, side pork, ham, carrot and onion are cut small, browned light brown, cooked out with 2.5 l meat stock and thyme for 2 hours and strained. Used as a flavor base in brown sauces.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 351 (falt i det fri)

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About the dish

Mirepoix in French-inspired large-scale cookery was not just chopped vegetables, but a strong meat and vegetable extract used as a flavor base in brown sauces and ragouts. Erken gives two versions in the sauce chapter of "Stor kokebok" (1914).

How to make it

1
Cut up
Cut all the meat and all the vegetables into small dice.
2
Brown
Brown the meat and vegetables light brown in a roomy pot.
3
Cook out
Add the stock and thyme, and let it simmer for 2 hours.
4
Strain
Strain the stock and set it cold for use in sauces and ragouts.

Changes from the original

Units modernized (gram, liter). "Flesk" interpreted as fresh side pork/fatback. Unclear fractions in the OCR interpreted as ½ kg veal, ¼ kg ham and 2½ l stock.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 351) → 1949 (korrekturlest, s. 389)~67% av teksten endretfjernetlagt til

½ 1/2 kg. ~~kalvekjøt~~ kalvekjøtt 250 gr. flesk ¼ 1/2 kg. skinke 2 gulerøtter 2 løk 1 gren timian 2½ 2 1/2 l. almindelig ~~kjøtkraft.~~ kjøttkraft. Grønnsakene vaskes godt, has derefter i kobberkjel, påhelles det kokende vann og saltet, koker i 2 minutter, og vannet presses fra. Grønnsakekjelen settes i koldt vann. Når grønnsakene er kolde, presses vannet igjen bedre fra, og alt støtes fint; presses gjennem hårsikt. Alt ~~kjøt~~ kjøtt og ~~grønsaker~~ grønnsaker skjæres ~~smaat~~ smått op og brunes ~~lysegulbrunt~~ lyse gulbrunt i gryte, ~~tilsættes~~ tilsettes kraften og ~~smaakoker~~ småkoker i 2 timer, siles og ~~sættes~~ settes bort til bruk.

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Frequently asked questions

What is the mirepoix in this recipe?: It is a sauce base from Stor kokebok (1914, p. 351): veal, pork, ham, carrot, onion and thyme are cut small, browned light golden brown and cooked out with meat stock. The stock is strained and set aside for use in sauces.
How long should it cook?: After the stock is added, it should simmer for 2 hours. With browning and prep, figure about 2.5 hours total.
What quantities are used?: ½ kg veal, 250 g pork, ¼ kg ham, 2 carrots, 2 onions, 1 sprig of thyme and 2½ liters ordinary meat stock.
Why should the meat only be browned light golden brown?: The recipe specifies light golden-brown browning – this gives color and flavor without bitterness from too dark a fry, so that the stock stays clean in flavor.

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