Kanin og hare

Erken's 1914 recipe for hare en cocotte: pieces of hare are browned in butter, placed in a pot with browned onion, clove, peppercorns, stock, and a bouquet of herbs, and left to barely simmer for 2.5 hours. Thickened with a beurre manie, finished with fried forcemeat balls of veal or hare, and served in the pot with red currant jelly.

Erken's hare pate from 1914: hare is browned with onion, celery, carrot, and bay, cooked tender in red wine and bouillon, the meat is picked off the bones and pureed with 125 g butter, thinned with hot stock and seasoned with red currant jelly, salt, and pepper. Filled into a greased mold, covered with melted butter, and aged cold for a couple of days before it is turned out.

Hare ragout I (civet de lievre) from Erken 1914: the hare is cut up, floured, and browned in butter along with pork cubes, cooked 2-3 hours under a lid in red wine and meat stock with onion and spices, and seasoned with sugar, vinegar, and clove or red currant jam.

Hare ragout II (civet de lievre) from Erken 1914: hare pieces marinate 2 hours in cognac, oil, red wine, onion, and spices, are cooked tender in a pot with long-browned flour, onion, and a bundle of soup greens, and the sauce is finally thickened with diluted hare blood tempered with hot sauce. Arranged with fried pork, small fried onions, and optionally button mushroom.

Roast hare I from Erken 1914: hare (approx. 2 kg) is skinned and cleaned, larded with salted and peppered strips of pork, browned in butter, and slow-roasted about 1.5 hours with meat stock and cream. Served carved crosswise over the backbone with fried potatoes, salad, and tomatoes, and a sauce with red currant jelly and heavy cream.

Roast hare III from Erken's Stor kokebok 1914: hare is larded with pork, browned, and roasted about 1 hour in the oven while basted with a flour-based sauce of meat stock, water, and cream; the sauce is finished with cream, red currant jelly, and cold butter. Served with fried potatoes and vegetables.

Rabbit à l'américaine from Erken: the rabbit is simmered tender about 1 hour with a bouquet garni and carrot, and served in a sauce of lightly browned onion, butter, flour, the strained stock and tomato purée, seasoned with salt and paprika.

Rabbit à la française from Erken's Stor kokebok (1914): rabbit pieces are browned in salad oil, dusted with flour, thinned with stock and white wine, cooked about 1 hour with a bouquet garni, and finished with sliced mushrooms and peeled tomatoes.

Erken's "Rabbit à la minute": rabbit marinates 1 hour in sour milk or vinegar water, is cut up, browned, and simmered covered in butter, then finished with a butter-and-flour sauce made from stock with mushroom and parsley. Cooking time about 1 hour.

Rabbit in white sauce (blanquette) from Erken 1914: rabbit pieces are cooked in milk and stock with root vegetables, onion, pork and a bouquet garni for about 1 hour; the sauce is made from butter and flour thinned with the stock, seasoned with lemon juice and thickened with egg yolks.

Erken's 1914 rabbit dish in which rabbit pieces are parboiled, floured and layered with shredded cabbage in browned butter, seasoned with whole peppercorns or caraway, and simmered tender in the cooking water.

Rabbit curry from Erken 1914: rabbit pieces are browned in butter, onion is sautéed with flour and curry, thinned with meat stock; the meat simmers tender for about 1½ hours with apple and lemon juice, and the sauce is finished with cream and strained over. Served with boiled rice.

Erken's "lapin à la tartare" (1914): rabbit fillets marinate in oil, vinegar, onion, clove and bay, are breaded in egg and rusk crumbs, fried brown in lard and served with fresh-fried parsley and a tartar sauce of mayonnaise with chopped pickled cucumbers.

A stew from Erken's "Stor kokebok" 1914: soaked brown beans are cooked tender together with browned rabbit pieces and celeriac, seasoned with salt and vinegar.

Rabbit fricassee from Erken: the rabbit is cooked tender for about 1¼ hours in stock with onion, carrot, turnip, celery and a bouquet garni, with a little milk added along the way. The sauce is made from 60 g butter and 45 g flour thinned with 4 dl stock, with the vegetables pressed through a colander added; the rabbit pieces are warmed in the sauce.

Rabbit liver from Erken's Stor kokebok 1914: 2 rabbit livers are sliced, dredged in salted flour and fried light golden-brown in 50 g butter. A sauce of 1 tbsp tomato purée, 3 tbsp bouillon, a little chopped onion and 1 tsp parsley is brought to a boil, seasoned with 2 tbsp red wine and pepper, and poured over the liver.

Roast rabbit I from Erken's Stor kokebok (1914): a whole rabbit stuffed with a mixture of chopped suet, grated white bread, parsley, lemon zest, nutmeg, salt, pepper and milk, sewn up, wrapped in buttered paper and roasted 1–1.5 hours in a hot oven with constant basting. Served with a brown, sharp sauce.

Roast rabbit II from Erken's Stor kokebok (1914): rabbit soaked in sour milk or vinegar water, larded with strips of pork fat and parsley, browned in butter (optionally with a little oil), thinned with 3 dl meat stock and simmered 3/4–1 hour; cream at the end, sauce thickened with 15 g flour.

Rabbit soufflé from Erken's Stor kokebok 1914: a white sauce of 60 g butter, 60 g flour and 2.5 dl milk is cooled, mixed with 180 g finely pounded raw rabbit meat and 3 egg yolks, sieved, folded with stiffly beaten egg white and cooked in a water bath about 45 minutes. Served turned out with brown sauce.