Recipe Manuscript

Sauce Til Grydesteg

Name: Sauce Til Grydesteg
Prep time: PTPT15M
Cook time: PTPT2H30M
Yield: 6
Cuisine: European
Ingredients: 1-1.5 kg beef roast; 30 g butter; 1 small onion, whole (or substitute 1 shallot); 10 whole black peppercorns; 2-3 slices fresh ginger (about 10 g) or 1 tsp dried ginger; 500 ml beef stock; Salt and pepper, to taste; 20 g butter (for roux, optional); 1 tbsp (8 g) wheat flour (for roux, optional); 1-2 tbsp (15-30 ml) vinegar (for sweet-sour sauce); 1-2 tbsp (12-24 g) sugar (for sweet-sour sauce)

"Sauce For Pot Roast"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

Age of Gastronomy (1800 - 1900)European Beginner Intermediate Dinner Lunch

Original Recipe • 1884

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Sauce Til Grydesteg

"Den almindelige Sauce er vel den, der danner sig selv i Gryden, naar man indgnider Stegen vel, før den kommer i det brune Smør, og kommer hele Stykker af Ingefær, hele Peberkorn og hel Løg i, der afsies; men Nogle ynder sur og sød Sauce, og da kommes mindre Mel paa Stegen; man laver da en lille brunet Jævning som til Rødvins-Sauce, opſpæder den med Kraften, og kommer Sukker og Eddike deri; da bruges hverken Løg eller Krydderier, kun lidt Ingefær."

English Translation

"Sauce for Pot Roast. The usual sauce is, of course, the one that forms itself in the pot, when you rub the roast well before putting it into the browned butter, and add whole pieces of ginger, whole peppercorns, and whole onions, which are then strained out; but some prefer a sour and sweet sauce, in which case less flour is put on the roast; then you make a small browned roux as for red wine sauce, thin it with the juices, and add sugar and vinegar; then neither onions nor spices are used, only a little ginger."

Note on the Original Text

The recipe is written in a narrative, assumption-heavy style typical of the late 1800s, directed at experienced home cooks comfortable with improvisation and intuition. Spelling and some phrasing (e.g., 'afsies' for 'sieves/strains', 'opspæder' for 'add liquid') are now slightly archaic but recognizable with basic knowledge of Danish. Measurements are imprecise, guiding the cook by look and feel rather than strict quantities—a hallmark of historic cookery writing.

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe was first published in 1884 in a Danish-Norwegian cookbook printed in Chicago, reflecting the food culture of Scandinavian immigrants in America. Home cooks of the era blended their traditional culinary roots with available New World ingredients, often using simple methods and pantry staples. The sauce for pot roast embodies this practical, rustic approach, relying on leftovers from the roast's cooking process and minimal spicing except for familiar European aromatics such as ginger, pepper, and onion. The alternative sweet-and-sour version is an early nod to the evolving palate of the late 19th century, embracing both thriftiness and a touch of cosmopolitan flavor.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the late 19th century, this sauce would have been prepared in a heavy cast-iron pot (gryde) set over a wood or coal-fired stove. A wooden spoon or spatula would be used for stirring and scraping the fond from the bottom of the pot. For straining the sauce, a simple hand-held metal sieve would suffice. If making the roux, cooks would transfer to a smaller pan set over the heat and stir vigorously to avoid lumps.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

2 hrs 30 mins

Servings

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

2.2-3.3 lbs beef roast
2 tbsp (1 oz) butter
1 small onion, whole (or substitute 1 shallot)
10 whole black peppercorns
2-3 slices fresh ginger (about 0.35 oz) or 1 tsp dried ginger
2 cups beef stock
Salt and pepper, to taste
1.5 tbsp (0.7 oz) butter (for roux, optional)
1 tbsp (0.3 oz) wheat flour (for roux, optional)
1-2 tbsp (0.5-1 fl oz) vinegar (for sweet-sour sauce)
1-2 tbsp (0.4-0.85 oz) sugar (for sweet-sour sauce)

Instructions

To prepare this classic Danish gravy for pot roast (grydersteg), start by thoroughly rubbing your beef roast (about 2.2-3.3 lbs) with salt and, optionally, a little pepper.
In a heavy-bottomed pot, melt about 2 tbsp (1 oz) of butter and brown the meat well on all sides.
Add 1 small onion (whole, peeled), 10 whole black peppercorns, and 2-3 slices of fresh ginger (or 1 tsp dried).
Pour in about 2 cups beef stock and simmer, covered, until the roast is tender (approximately 2-3 hours).
The sauce that develops in the pot is the traditional base and should be strained before serving.
If you prefer a sweet-and-sour sauce, use less flour for dusting the roast.
Make a simple brown roux with 1.5 tbsp (0.7 oz) butter and 1 tbsp flour in a saucepan.
Moisten with the strained meat juices, add 1-2 tbsp sugar and 1-2 tbsp vinegar (to taste), plus a hint of ginger, and stir until smooth.
For this version, omit the onion and peppercorns.
Serve over sliced roast.

Estimated Calories

470 per serving

Cooking Estimates

You will need about 15 minutes to prepare the ingredients and get the roast ready for cooking. The roast simmers gently for 2-3 hours, so the main cooking takes time while you can relax. Each serving is based on how much a typical person would eat for a hearty main dish—about one-sixth of the total recipe—including the sauce.

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.