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.

Black Grouse (orrhane)

Name: Black Grouse (orrhane)
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 2 pcs black grouse hens (orrhøner) (plucked, singed, and cleaned); 100 g pork belly (in thin slices or strips); 125 g butter; 2 tsp salt (to taste); 3 dl bouillon (for basting); 1.5 dl cream; fried potatoes (for serving); 4 pcs apples (cooked, halved, and filled with red currant jelly)

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)

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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
Prepare the birds
Pluck, singe, clean, wash, and dry the birds well. Rub them with salt and truss them into a neat shape.
2
Lard and cover with pork
Lard the breast with fine strips of pork, or lay thin slices of pork over the breast.
3
Brown in butter
Brown the butter in a roomy pot or roasting pan and brown the birds well on all sides.
4
Roast
Roast the birds, covered or in the oven, for 1–1½ hours, basting often with bouillon, cream, and the pan juices.
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.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 325) → Modernisert~92% av teksten endretfjernetlagt til

2 ~~aarhøns~~ stk århøner (orrhøner) (plukket, sviddet og renset). 100 ~~gr. flesk~~ g sideflesk (i tynne skiver eller strimler). 125 ~~gr. smør~~ g smør. 2 tsk salt (etter smak). 3 ~~del.~~ dl buljong ~~1½ del. fløte Aarhønens kjøt er lysere end hanens~~ (til dryppevann). 1,5 dl fløte. stekte poteter (til servering). 4 stk epler (kokte, delt i to og ~~ansees for finere. Den midterste brystfilet er av hvitt kjøt, mens den ytterste filet er brunlig. Aarfugl stekes som tiur~~ fylt med ripsgelé). Plukk, svi, rens, vask og ~~røi~~ tørk fuglene godt. Gni dem inn med salt og ~~er stekt paa~~ bind dem opp i pen form.. Spekk brystet med fine fleskestrimler, eller legg tynne fleskeskiver over brystet.. Brun smøret i en romslig gryte eller langpanne og brun fuglene godt på alle sider.. Stek fuglene under lokk eller i ovnen i 1–1½ ~~time. Anrettes~~ time, og drypp ofte med buljong, fløte og skyen i pannen.. Sil skyen, kok den opp og smak til. Anrett fuglene med stekte poteter og kokte, ~~klovede epler, fyldt~~ halverte epler fylt med ~~ribsgelé. En fugl er tilstrækkelig til 4 à 5 personer.~~ ripsgelé, og server skyen ved siden av.

Note til Modernisert

Moderniserte mål (deciliter i stedet for «del.»), «flesk» er angitt som fersk, usaltet sideflesk til spekking/dekking, og «aarhøns» som orrhøner/århøner. Steketid og tilbehør er beholdt slik originalen angir. Fløtemengden er tolket som 1½ dl.

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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.

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