Game jus is made from cut-up and crushed game scraps (shoulder, breastbone, poultry carcass) browned in butter and cooked like ordinary jus for sauces.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 333 (falt i det fri)
A thrift recipe: trimmings and bones from game yield a rich jus for game sauces. It follows the same method as jus for sauces on the same page.
Cut up
Cut up and crush the less valuable parts of the game, such as shoulder, breastbone and poultry carcass.
Brown
Brown the pieces in butter together with the onion until they are nicely dark brown.
Cook
Put everything in a pot, rinse the pan with boiling water and pour it over. Add cold water to cover, salt and pepper. Bring to a boil, skim, and let simmer covered for 4–5 hours.
Strain
Strain the jus first through a sieve, then through a cloth wrung out in cold water. Cool and remove the cake of fat before use.
Quantities are not given in the original; guideline amounts have been added following the recipe for jus for sauces. The language in the steps has been modernized.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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