Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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. 1

    Cut up

    Cut all the meat and all the vegetables into small dice.

  2. 2

    Brown

    Brown the meat and vegetables light brown in a roomy pot.

  3. 3

    Cook out

    Add the stock and thyme, and let it simmer for 2 hours.

  4. 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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 389) → Modernised~88% of the text changedremovedadded
1/2 kg. kalvekjøtt 500 g kalvekjøtt. 250 gr. flesk 1/2 kg. skinke g sideflesk. 250 g skinke. 2 gulerøtter stk gulrøtter. 2 løk stk løk. 1 gren timian 2 1/2 l. almindelig 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 kvist timian. 2,5 l kjøttkraft (vanlig lys kjøttkraft). Skjær alt støtes fint; presses gjennem hårsikt. Alt kjøtt og alle grønnsaker skjæres smått op i små terninger.. Brun kjøtt og brunes lyse gulbrunt grønnsaker lysebrune i gryte, tilsettes en romslig gryte.. Tilsett kraften og småkoker timian, og la det småkoke i 2 timer, siles timer.. Sil kraften og settes bort sett den kjølig til bruk. bruk i sauser og ragouter.

Note on Modernised

Enheter modernisert (gram, liter). «Flesk» tolket som fersk sideflesk/spekk. Utydelige brøker i OCR tolket til ½ kg kalvekjøtt, ¼ kg skinke og 2½ l kraft.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!