Rabbit and hare

Hare en cocotte from Erken's Big Cookbook (1914): hare browned and barely simmered 2.5 hours, thickened, with forcemeat balls and red currant jelly.

Hare pâté (pâté de lièvre) from Erken's Big Cookbook (1914): hare cooked tender in red wine and pureed with butter, molded and aged cold two days.

Hare ragout I (civet de lièvre) from Erken's Big Cookbook (1914): hare browned and cooked 2–3 hours under a lid in red wine and meat stock with onion.

Hare ragout II (civet de lièvre) from Erken's Big Cookbook (1914): hare marinated in cognac and red wine, cooked, with fried pork and small onions.

Roast hare I from Erken's Big Cookbook (1914): hare larded with pork, browned in butter and slow-roasted with meat stock and cream, with currant jelly.

Roast hare III from Erken's Big Cookbook (1914): hare larded with pork and roasted about 1 hour while basted, with cream and red currant jelly sauce.

Rabbit à l'américaine from Erken's Big Cookbook (1914): rabbit simmered with a bouquet garni and carrot, in a sauce of onion, tomato purée and stock.

Rabbit à la française from Erken's Big Cookbook (1914): rabbit browned in oil, with stock and white wine, cooked an hour with mushrooms and tomatoes.

Rabbit à la minute from Erken's Big Cookbook (1914): rabbit marinated in sour milk, browned and simmered in butter, finished with mushrooms and parsley.

Rabbit in white sauce (blanquette) from Erken's Big Cookbook (1914): rabbit cooked in milk and stock with vegetables, thickened with egg yolks.

Rabbit with cabbage from Erken's Big Cookbook (1914): rabbit pieces parboiled, floured and layered with shredded cabbage in browned butter, simmered.

Rabbit curry from Erken 1914: browned rabbit simmered tender with onion, curry, apple and lemon juice, finished with cream. Served with boiled rice.

Rabbit with tartar sauce (lapin à la tartare) from Erken's Big Cookbook (1914): marinated rabbit fillets breaded and fried in lard, with tartar sauce.

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's Big Cookbook (1914): rabbit cooked in stock with vegetables, warmed in a butter-and-flour sauce with the mashed vegetables.

Rabbit liver from Erken's 1914 cookbook: floured livers fried in butter, served with a sauce of tomato purée, bouillon, onion, parsley and red wine.

Roast rabbit I from Erken's Big Cookbook (1914): rabbit stuffed with suet, white bread and parsley, sewn up and roasted 1–1.5 hours, with brown sauce.

Roast rabbit II from Erken's Big Cookbook (1914): rabbit soaked in sour milk, larded, browned in butter and simmered in meat stock, finished with cream.

Rabbit soufflé from Erken's Big Cookbook (1914): white sauce mixed with pounded raw rabbit and egg yolks, folded with egg white, cooked in a water bath.