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Mock Hare of Beef and Pork

Mock hare from Erken 1914: a forcemeat of ground beef and pork with ground rusk, eggs, sour cream and spices, shaped like a hare, browned in butter and slow-roasted in the oven about 45 minutes while basting with meat stock. The gravy is strained and served on the side.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 183 (falt i det fri)

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About the dish

"Forloren hare" - the false hare - was a regular guest on Norwegian and Danish dinner tables. Erken has the forcemeat of beef and pork shaped like a hare, browned and slow-roasted with constant basting, and the gravy served on the side. The dish belongs to the more affordable everyday roasts in the meat chapter.

How to make it

  1. 1

    Grind the meat

    Cut up the beef and pork and run it twice through a meat grinder.

  2. 2

    Make the forcemeat

    Stir in the salt, pepper, ground rusk, the beaten eggs and the sour cream. Work the forcemeat together well.

  3. 3

    Shape the hare

    Shape the forcemeat into an oblong "hare" on a moistened board or directly in the roasting pan.

  4. 4

    Brown and roast

    Brown the hare in the butter on all sides. Add the meat stock little by little. Put the pan into the oven at about 175 degrees C.

  5. 5

    Slow-roast

    Baste the hare often and let it slow-roast about 45 minutes. Add the sour cream at the end.

  6. 6

    The sauce

    Strain the gravy, bring it to a boil, and serve it on the side.

Changes from the original

The OCR mixed ingredients from the neighboring recipe; the meat quantities are interpreted as 1/2 kg of each kind and the rusk as 150 g (the figure of 10 in the OCR is unreasonably low). Measures are modernized (gr. -> g, del. -> dl, l. -> liter). The roasting time is interpreted as about 45 minutes (3/4 hour). The method has been split into steps.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 183) → Modernisert~87% av teksten endretfjernetlagt til
1/2 kg. oksekjøt 1/2 kg. svinekjøt 500 g oksekjøtt. 500 g svinekjøtt. 150 gr. g støtt kavring kavring. 100 gr. g smør salt pepper (til bruning). 2 ts salt. 0,5 ts pepper. 3 stk egg (vispet). 1 l. kjøtkraft liter kjøttkraft (til speing). 1 del. sur fløte. Oksekjøt dl seterrømme (sur fløte). Skjær opp okse- og svinekjøt skjæres op svinekjøttet og males 2 ganger, irøres krydderier, kjør det to ganger gjennom kjøttkvern.. Rør inn salt, pepper, støtt kavring, de vispede egg eggene og fløten. Deigen arbeides rømmen. Arbeid farsen godt og dannes i form av sammen.. Form farsen til en hare, brunes avlang «hare» på et fuktet fjøl eller direkte i smørret, paaspædes kraften litt efter stekepannen.. Brun haren i smøret på alle sider. Spe på kjøttkraften litt samt tilsidst den sure fløte. Efterat kjøttet er brunet, sættes panden ind etter litt. Sett pannen inn i stekeovnen. Haren dryppes stekeovnen på ca. 175 °C.. Drypp haren ofte og smaasteker la den småsteke ca. 3/4 time. Skyen siles, gives igjen 45 minutter. Tilsett rømmen til slutt.. Sil skyen, gi den et opkok oppkok og serveres særskilt. server den for seg.

Note til Modernisert

OCR-en blandet ingredienser fra nabooppskriften; kjøttmengdene er tolket som ½ kg av hver sort og kavringen som 150 g (10-tallet i OCR er urimelig lavt). Mål er modernisert (gr. → g, del. → dl, l. → liter). Steketiden er tolket til ca. 45 minutter (¾ time). Fremgangsmåten er delt i trinn.

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Frequently asked questions

Why is it called "mock hare" when there is no hare in it?
Because the meat forcemeat of beef and pork is shaped like a hare. The dish is an imitation - "forloren" means false. The recipe is from Henriette Schonberg Erken's Stor kokebok (1914), p. 183.
How long should the hare roast?
After the forcemeat is browned in butter in the pan, the pan goes into the oven and it slow-roasts about 3/4 hour (45 minutes). Baste often with the gravy along the way. Total time with preparation is around 90 minutes.
How is the sauce made?
The meat stock (1 liter) is added little by little during roasting, and finally 1 deciliter of sour cream is added. The gravy is strained, brought back to a boil and served separately.
How do I get a firm, good forcemeat?
The meat should be ground twice, and then spices, 150 g ground rusk, 3 beaten eggs and the cream are stirred in. The mixture must be worked well before it is shaped like a hare.

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