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Jus for Sauces

Erken's basic recipe for a brown jus for sauces: beef, veal shank, ham, and onion browned in butter and cooked 4–5 hours, strained and degreased. Makes 3/4–1 liter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 333 (falt i det fri)

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About the dish

The basic recipe for the brown jus that Erken uses as a base in many of the chapter's brown sauces. The chapter opens with advice on the sauce pot (narrow and tall with a thick bottom), long simmering, and keeping warm in a water bath under a tight-fitting lid.

How to make it

  1. 1

    Cut up

    Cut the meat, pork, and onion into small cubes.

  2. 2

    Brown

    Brown the cubes in the butter, stirring constantly, until they take on a nice, dark-brown color. Transfer everything to a pot.

  3. 3

    Rinse the pan

    Rinse the frying pan with boiling water and pour this over the meat. Add enough cold water to cover the meat.

  4. 4

    Bring to a boil

    Add the salt and peppercorns, bring to a boil, and skim well.

  5. 5

    Simmer

    Let the jus simmer under a tight-fitting lid for 4–5 hours.

  6. 6

    Strain

    Pour the jus through a strainer into a dish, and strain it again immediately through a cloth wrung out in cold water. Reduce it further if desired.

  7. 7

    Storage

    Cook the jus the day before use so the fat sets, and remove the cake of fat before use. If not all is used, boil the rest up again with the fat; with the fat layer undisturbed the jus keeps for several weeks. The bones and meat can be cooked on further in the stockpot.

Changes from the original

Quantities are converted to modern measures and units (grams, liters, tsp). "Pork" is given as lean side pork/bacon, and the steps are written in modern language. The straining cloth is replaced by a cloth or fine-mesh sieve.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 333) → 1949 (korrekturlest, s. 368)~48% av teksten endretfjernetlagt til
Sky til sauser. som boger, brystben, fugle skrog o. s. v. Brunes i smør og kokes som sky til sauser. Herav 3/4—1 rf 2 l. færdigkokt ferdigkokt sky. 1 1/2 I V 2 kg. oksekjøt (halsen) 1/2 oksekjøtt (høirygg) y 2 kg. kalveskank 100 ioo gr. skinke eller magert flesk 1 i liten løk 2 hele pepperkorn 50 gr. smør smør. salt vand. Kjøt, vann. Kjøtt, flesk og løk skjæres op i smaa små terninger, brunes i smørret smøret under stadig omrøren, til det faar får en pen, mørkebrun farve, lægges legges i gryte. Panden Pannen skylles med kokende vand; vann; dette heldes helles over kjøttet tillikemed saa tilli kemed så meget koldt vand, vann at kjøttet dækkes; tilsættes dekkes; tilsettes krydderier; bringes til kokepunktet, skummes og smaakoker småkoker under tætsluttende lok tettsluttende lokk i 4 à å 5 timer. Heldes Helles gjennem sigt sikt over i et fat, siles derefter straks gjennem sileklæde, opvridd i koldt vand. vann. Skyen kan klares med eggehvite eggvite og kjøt paa kjøtt på samme maate måte som kjøtkraft kjøttkraft (se side 32). 43). Skyen kan indkokes innkokes mere, om man vil, efter silingen. Den bør kokes dagen før den skal benyttes, saa så fettet kan stivne; naar når skyen skal benyttes, avtages avtas fettkaken. Benyttes ikke al all sky med en gang, maa må resten kokes op med fettet. Skyen kan opbevares i flere uker, om fettlaget faar får ligge urørt. Ben og kjøt kjøtt kokes videre paa på i kraftgryten.

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Frequently asked questions

How much jus does this recipe make?
About 3/4–1 liter of finished jus, from 1 1/2 kg beef (neck), 1/2 kg veal shank, and 100 g ham or lean pork.
How long should the jus cook?
It should simmer under a tight-fitting lid for 4–5 hours, after it has been brought to the boil and skimmed.
Why is the meat browned first?
Meat, pork, and onion are cut into small cubes and browned in 50 g butter, stirring constantly, until they take on a nice, dark-brown color – this gives the jus color and flavor. The pan is rinsed with boiling water that is poured over the meat, so all the pan drippings are included.
How is the jus strained and clarified?
Pour it through a sieve into a dish, and strain it immediately through a straining cloth wrung out in cold water. If you want it perfectly clear, clarify it with egg white and meat the same way as meat stock.

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