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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 368) → Modernised~80% of the text changedremovedadded
Sky til sauser. som boger, brystben, fugle skrog o. s. v. Brunes i smør og kokes som sky til sauser. Herav rf 2 l. ferdigkokt sky. I V 2 kg. 1,5 kg oksekjøtt (høirygg) y 2 kg. kalveskank ioo gr. (hals). 500 g kalveskank. 100 g skinke eller magert flesk i liten sideflesk. 1 stk løk (liten). 2 stk hele pepperkorn. 50 gr. g smør. 1 ts salt vann. Kjøtt, (etter smak). 2 l vann (nok til å dekke kjøttet). Skjær kjøtt, flesk og løk skjæres op i små terninger, brunes terninger.. Brun terningene i smøret under stadig omrøren, omrøring til det de får en pen, mørkebrun farve, legges farge. Legg alt over i gryte. Pannen skylles en gryte.. Skyll stekepannen med kokende vann; vann og hell dette helles over kjøttet tilli kemed kjøttet. Tilsett så meget koldt mye kaldt vann at kjøttet dekkes; tilsettes krydderier; bringes til kokepunktet, skummes er dekket.. Tilsett salt og småkoker pepperkorn, kok opp og skum godt av.. La sjyen småkoke under tettsluttende lokk i 4 å 5 timer. Helles gjennem sikt 4–5 timer.. Hell sjyen gjennom en sil over i et fat, siles derefter og sil den straks gjennem sileklæde, opvridd igjen gjennom et klede vridd opp i koldt kaldt vann. Skyen kan klares med eggvite og kjøtt på samme måte som kjøttkraft (se side 43). Skyen kan innkokes mere, Kok den gjerne mer inn om man vil, efter silingen. Den bør kokes ønskelig.. Kok sjyen dagen før den skal benyttes, bruk så fettet kan stivne; når skyen skal benyttes, avtas fettkaken. Benyttes stivner, og ta av fettkaken før bruk. Brukes ikke all sky med en gang, må resten alt, kokes op resten opp igjen med fettet. Skyen kan opbevares fettet; med urørt fettlag holder sjyen seg i flere uker, om fettlaget får ligge urørt. uker. Ben og kjøtt kan kokes videre på i kraftgryten.

Note on Modernised

Mengder er omregnet til moderne mål og enheter (gram, liter, ts). «Flesk» er angitt som magert sideflesk/bacon, og trinnene er skrevet i moderne språk. Sileklede erstattet av klede eller finmasket sil.

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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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