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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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From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 333)~83% of the text changedremovedadded
1,5 kg oksekjøtt (hals). 500 g kalveskank. Herav 3/4—1 l. færdigkokt sky. 1 1/2 kg. oksekjøt (halsen) 1/2 kg. kalveskank 100 g gr. skinke eller magert sideflesk. flesk 1 stk liten løk (liten). 2 stk hele pepperkorn. pepperkorn 50 g smør. 1 ts gr. smør salt (etter smak). 2 l vann (nok til å dekke kjøttet). Skjær kjøtt, vand. Kjøt, flesk og løk skjæres op i små terninger.. Brun terningene smaa terninger, brunes i smøret smørret under stadig omrøring omrøren, til de får det faar en pen, mørkebrun farge. Legg alt over farve, lægges i en gryte.. Skyll stekepannen gryte. Panden skylles med kokende vann og hell vand; dette heldes over kjøttet. Tilsett så mye kaldt vann kjøttet tillikemed saa meget koldt vand, at kjøttet er dekket.. Tilsett salt og pepperkorn, kok opp dækkes; tilsættes krydderier; bringes til kokepunktet, skummes og skum godt av.. La sjyen småkoke smaakoker under tettsluttende lokk tætsluttende lok i 4–5 timer.. Hell sjyen gjennom en sil 4 à 5 timer. Heldes gjennem sigt over i et fat, og sil den siles derefter straks igjen gjennom et klede vridd opp gjennem sileklæde, opvridd i kaldt vann. Kok den gjerne mer inn koldt vand. Skyen kan klares med eggehvite og kjøt paa samme maate som kjøtkraft (se side 32). Skyen kan indkokes mere, om ønskelig.. Kok sjyen man vil, efter silingen. Den bør kokes dagen før bruk så den skal benyttes, saa fettet stivner, og ta av fettkaken før bruk. Brukes kan stivne; naar skyen skal benyttes, avtages fettkaken. Benyttes ikke alt, kokes resten opp igjen al sky med fettet; en gang, maa resten kokes op med urørt fettlag holder sjyen seg fettet. Skyen kan opbevares i flere uker. uker, om fettlaget faar ligge urørt. Ben og kjøtt kan kjøt kokes videre på paa 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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