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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. 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
Modernised → 1914 (proofread, p. 351)~87% of the text changedremovedadded
500 g kalvekjøtt. 250 g sideflesk. ½ kg. kalvekjøt 250 g skinke. gr. flesk ¼ kg. skinke 2 stk gulrøtter. gulerøtter 2 stk løk. løk 1 kvist timian. 2,5 l kjøttkraft (vanlig lys kjøttkraft). Skjær alt kjøtt gren timian 2½ l. almindelig kjøtkraft. Alt kjøt og alle grønnsaker i små terninger.. Brun kjøtt grønsaker skjæres smaat op og grønnsaker lysebrune brunes lysegulbrunt i en romslig gryte.. Tilsett gryte, tilsættes kraften og timian, og la det småkoke smaakoker i 2 timer.. Sil kraften timer, siles og sett den kjølig sættes bort til bruk i sauser og ragouter. bruk.

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.

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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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