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.

Mock Hare of Beef and Pork

Name: Mock Hare of Beef and Pork
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 500 g beef; 500 g pork; 150 g ground rusk; 100 g butter (for browning); 2 tsp salt; 0.5 tsp pepper; 3 pcs eggs (beaten); 1 liter meat stock (for basting); 1 dl farm sour cream (sour cream)

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
Grind the meat
Cut up the beef and pork and run it twice through a meat grinder.
2
Make the forcemeat
Stir in the salt, pepper, ground rusk, the beaten eggs and the sour cream. Work the forcemeat together well.
3
Shape the hare
Shape the forcemeat into an oblong "hare" on a moistened board or directly in the roasting pan.
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
Slow-roast
Baste the hare often and let it slow-roast about 45 minutes. Add the sour cream at the end.
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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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.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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