Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Black Grouse (orrhane)

Erken's recipe for roast black grouse hen (orrhøne) from Stor kokebok 1914: two birds are larded with pork, browned in butter, and roasted for 1–1½ hours with basting of bouillon and cream, served with fried potatoes and cooked apples filled with red currant jelly.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 325 (falt i det fri)

Be the first to rate

About the dish

The recipe appears in the chapter on poultry and game, right after the section on capercaillie. Erken explains that the black grouse hen's meat is lighter and finer than the cock's, and refers to the same roasting method as for capercaillie cock and hen.

How to make it

  1. 1

    Prepare the birds

    Pluck, singe, clean, wash, and dry the birds well. Rub them with salt and truss them into a neat shape.

  2. 2

    Lard and cover with pork

    Lard the breast with fine strips of pork, or lay thin slices of pork over the breast.

  3. 3

    Brown in butter

    Brown the butter in a roomy pot or roasting pan and brown the birds well on all sides.

  4. 4

    Roast

    Roast the birds, covered or in the oven, for 1–1½ hours, basting often with bouillon, cream, and the pan juices.

  5. 5

    Pan sauce and plating

    Strain the pan juices, bring them to a boil, and season. Arrange the birds with fried potatoes and cooked, halved apples filled with red currant jelly, and serve the pan sauce alongside.

Changes from the original

Modernized measures (deciliters instead of 'del.'), 'pork' specified as fresh, unsalted pork belly for larding/covering, and 'aarhøns' as black grouse hens. Roasting time and accompaniments are kept as the original states. The cream quantity is interpreted as 1½ dl.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 325) → 1949 (proofread, p. 358)~72% of the text changedremovedadded
2 aarhøns årfugl 100 gr. flesk 125 gr. smør salt 3 del. buljong 1½ ½ l. kraft eller vann 1 del. fløte Aarhønens kjøt fløte. Århønens kjøtt er lysere end hanens enn hanens, og ansees for finere. Den midterste brystfilet bryst­filet er av hvitt kjøt, kjøtt, mens den ytterste filet er brunlig. Aarfugl Fuglene rengjøres og tørkes. Fuglenes bryst dyppes i ko­kende melk og spekkes der­efter med fine fleskestrimler. Årfuglen legges med brystet ned i et dypt fat og påhelles melk, så meget at brystet er dekket; ligger i melken nat­ten over; kjøttet blir hvitere og saftigere på denne måte. Fuglene brunes i smør, brystet legges nu opad, dryppes med fløte og den melk fuglene har ligget i. Stekes under lokk, dryppes ofte med skyen. Årfugl stekes som tiur og røi røi, og er stekt paa 1–1½ på 1 ½ time. Anrettes med stekte poteter og kokte, klovede epler, fyldt kløvede ep­ler, fylt med ribsgelé. En ripsgelé. Én fugl er tilstrækkelig tilstrekkelig til 4 à å 5 personer.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should black grouse be roasted?
Black grouse is roasted like capercaillie cock and hen, and is done after 1–1½ hours.
How many people does one bird serve?
One bird is enough for 4–5 people. The recipe uses 2 black grouse hens and is intended for 8 servings.
What is served with it?
Fried potatoes and cooked, halved apples filled with red currant jelly.
Is the meat of the hen different from the cock's?
Yes. According to Schønberg Erken (Stor kokebok, 1914, p. 325), the hen's meat is lighter than the cock's and is considered finer. The middle breast fillet is white, while the outer one is brownish.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!