Senfsos Zu Karbonaden
"Man schneide eine große Zwiebel sehr fein, lasse ein Stück Butter oder Schmalz in einem Reindl heiß werden, röste einen Löffel voll Mehl ganz weiß gelb darin, gebe die geschnittene Zwiebel dazu, und lasse sie noch ein wenig mitrösten, gieße 1 Seitel siedende Fleischsuppe daran, gebe Essig nach Belieben, Limonieschale, 1 Lorbeerblatt und eine kleine Messerspitze voll Pfeffer dazu, und lasse es mit diesem eine gute Virtelstunde kochen; gebe dann einige Löffel voll Senf daran, koche Alles noch ein wenig auf, nehme das Lorbeerblatt und die Limonieschale heraus, und richte die Soß an."
English Translation
"Finely chop a large onion, heat a piece of butter or lard in a saucepan, roast a spoonful of flour in it until it is light yellow, add the chopped onion and let it roast a little longer. Pour in a pint of boiling meat broth, add vinegar to taste, lemon peel, 1 bay leaf, and a small pinch of pepper, and let it cook well for a quarter of an hour. Then add a few spoonfuls of mustard, let everything boil briefly again, remove the bay leaf and lemon peel, and serve the sauce."
Note on the Original Text
In mid-19th-century German cookbooks, recipes were presented as narrative instructions, rather than ingredient lists with precise measures. Cooks were expected to rely on experience, hence phrases like 'nach Belieben' (to taste) and measures such as 'Löffel voll' (spoonful), or 'Messerspitze' (knife-tip amount). Words like 'Seitel' refer to an old Austrian liquid measure (~250ml). Punctuation, spelling, and capitalization followed contemporary norms, which may appear inconsistent or unfamiliar today. Such recipes assume a basic working knowledge of common kitchen techniques.
Title
Der Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen (1850)
You can also click the book image above to peruse the original tome
Writer
Marianka, Mundköchin des Hans-Jörgel von Gumpoldskirchen
Era
1850
Publisher
Dirnböck
Background
A delightful 19th-century cookbook that serves up refined banquets and hearty Austrian and Bohemian fare alike, all tested by the experienced hand of Marianka. It promises elegance for noble tables and affordable, tasty household cooking even in lean times—an inspiring blend of culinary sophistication and practical home kitchen wisdom.
Kindly made available by
Wien Bibliothek
This recipe hails from the 1850 Viennese cookbook authored by 'Marianka', the devoted private cook to Hans-Jörgel of Gumpoldskirchen, reflecting the culinary traditions of Austrian and Bohemian households. It was published in a time when economic constraint was a concern, so the recipes aim to provide taste and elegance while remaining affordable. Senfsos (mustard sauce) was an everyday luxury, typically served alongside roasted or pan-fried pork chops ('Karbonaden'), gracing both humble family meals and more 'elegant' tables depending on the presentation and sides. Its composition demonstrates the fusion of robust Central European flavors—onion, bay, lemon, and mustard infused into a velvety stock-based sauce.
Cooks would have prepared this sauce over an open hearth or a wood/coal-fired stove, using a heavy iron or copper saucepan (the 'Reindl'). A sharp knife and sturdy cutting board were essential for mincing onions, while a wooden spoon was employed to carefully stir the roux and sauce. Broth would have been ladled directly from the soup pot, and sauces were sometimes passed through a sieve for refinement, using a simple wire or fabric strainer.
Prep Time
10 mins
Cook Time
25 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 large onion (about 5 oz), finely chopped
- 2 tablespoons (1 oz) unsalted butter or pork lard
- 1 tablespoon (about 0.35 oz) plain flour
- 1 cup boiling beef stock (or beef broth)
- 1 tablespoon (about 0.5 fl oz) white wine vinegar (or to taste)
- strip of unwaxed lemon peel (about 2 inches long)
- 1 bay leaf
- 1/4 teaspoon freshly ground black pepper
- 2–3 tablespoons (about 1.5 oz) mild or Dijon mustard
Instructions
- Finely chop one large onion.
- In a medium saucepan, heat about 2 tablespoons (1 oz) of unsalted butter or pork lard over medium heat.
- Add 1 tablespoon (about 0.35 oz) of plain flour and roast it gently until it turns a pale yellow-gold but not brown.
- Stir in the chopped onion and allow it to soften and take on just a little color, about 3–4 minutes, stirring ofen.
- Pour in 1 cup of boiling beef stock (or a good-quality beef broth).
- Season with white wine vinegar to taste (start with 1 tablespoon), add a strip of unwaxed lemon peel, one bay leaf, and a scant 1/4 teaspoon of freshly ground black pepper.
- Let the sauce simmer for about 15 minutes on low, covered, stirring now and then.
- Remove the bay leaf and lemon peel.
- Stir in 2–3 tablespoons (about 1.5 oz) of mild or Dijon mustard, and let the sauce come just back to a simmer for a couple of minutes before serving.
- Strain if you want extra smoothness, or leave chunky deppending on your taste.
- Serve hot, typically with pork chops ('Karbonaden').
Estimated Calories
100 per serving
Cooking Estimates
You will spend about 5–10 minutes getting everything ready and about 20–25 minutes cooking the sauce. Each serving is about 100 calories when split into four portions.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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