Old Norwegian Brown Cream Gravy Recipe
On page 181 of Hanna Winsnes’ cook book:
Take equal amounts of butter and thick sour cream. Brown the butter in a pan and mix in a teaspoon of flour; this should be mixed with a couple of spoonfuls of cooking juice. When boiling add the cream and stir vigorously until the sauce is boiling. If you don’t have any cooking juice, don’t use any flour either but then the cream has to be really good. Should it happen that it starts to separate, add a little more cream, and as it therefore will become too white, compensate with soy.
This gravy is for veal and roasted bird ad can in a pinch be used for roast beef or roast lamb. For roasted bird you should avoid the soy.
Read about Hanna Winsnes and the first Norwegian cookery book.
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Many English words actually come from old Norse language – brought by Vikings to England in medieval times. Here are some words you have probably uttered without realising you are speaking Norwegian!
The Arctic Circle is an imaginary line.
Tonight’s sky was filled with the Northern Lights.
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Norwegian dogs were born with a purpose. They were bred to be hunting dogs, herding dogs and farm dogs.
This is a classic roux sauce. She leaves out details in her recipes. They seem more like instructions to a staff that has seen her do this, before them, as she’s showed them. I would say you’d adapt this to what you are cooking. How much you stir the butter and flour, depends on what meat you are making this gravy for. You can first “toast” the flour (never more than a beige tone if you are making a dark gravy. If you toastt it more than that, your flour will not bind with your fat or butter. Once you add the butter or fat you can toast, or brown it just a little more but not alot. It’s better to reduce your liquids (roasting juices deglazed from the roasting pan, stock or consomme before adding it to your roux (the flour/fat mixture) Lower the heat and use a wisk. Add the liquid slowly, wisk and don’t leave it untended. Add enough liquid, slowly, wisking until it is the texture you’d like or at least until it coats the back of a wooden spoon wiith a sheen. When it reaches this stage, you can thicken it or thin it to what you want. If you have lumps, stop, put it through a seive and wisk, wisk wisk. If you have’nt over “toasted your flour and the flour/fat mix, and have made a good mix of it, with the liquid, your sauce or gravy can almost ‘boil’. It also reheats very well. If it get’s too thick you can add, broth or wine to thin. If you add spirit or wine, let it heat a little longer to let the alcahol dissapate. That flavouring is nice only if the alcahol has cooked away. Salt and pepper after you have your desired consistancy, and to taste when you feel you have reached your sauce. If you add soy, for colour or richness, be aware that this is salty and add less salt. I’m embarrassed to go on so long, but these old recipes might encourage so much experimentation and who, these days can afford so much trial and fail? I do adore your blog so much! It inspires me to bake and make crafts and stay in touch with my family! You are an inspiration! Tusen takk!
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from L-Jay:
Certainly our modern palates have become more delicate. But I love how precise Hanna gets with the temperature of her baking oven – everything bakes better after you have baked brown bread in it first…lol – her references to what to give the servants and what to eat yourself are classic!