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Roast Hare I (lievre roti)

Roast hare I from Erken 1914: hare (approx. 2 kg) is skinned and cleaned, larded with salted and peppered strips of pork, browned in butter, and slow-roasted about 1.5 hours with meat stock and cream. Served carved crosswise over the backbone with fried potatoes, salad, and tomatoes, and a sauce with red currant jelly and heavy cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 309 (falt i det fri)

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About the dish

Erken explains that the hare should weigh between 2 and 3 kg unskinned, since large hares tend to be old and tough. The age is tested by tearing at the ear, and the hare should hang 3-6 days depending on the season to become tender. The recipe also includes the book's general instruction on larding meat.

How to make it

  1. 1

    Skin the hare

    Hang the hare up by the hind legs, loosen the skin at the first joint of the legs, and run the knife in under the skin along the belly. Push the skin off down to the head, which is cut off along with the skin. The hare can also be laid on its back on a board, the lowest joint of the legs cut off, and the skin cut open along the belly with a sharp knife before it is flayed off all the way up to the head, which is chopped off.

  2. 2

    Clean

    Cut open the belly and take out the entrails; only the kidneys remain. Collect the blood. Chop off the shoulders and ribs. Wash and dry the hare, loosen all membranes with a sharp knife, and pull them off without damaging the meat. Crack the thigh bones and backbone lightly on the inside.

  3. 3

    Lard the meat

    Cut the pork into strips of equal length, season them with salt and pepper, and let them sit a couple of hours so they become firm. Insert the strips into the meat at even intervals with a larding needle, larding knife, or skewers, on each side of the backbone and in the thighs. Count on about 100 g pork per kg of meat.

  4. 4

    Brown the hare

    Brown the butter in a pan, place the hare in it with the larded side down, and brown it nicely. Turn it and put small pats of butter on top.

  5. 5

    Roast tender

    Thin first with the boiling meat stock, then with the cream. Let the hare slow-roast until tender, about 1 1/2 hours, basting often with the juices.

  6. 6

    Serve

    Carve the hare nicely crosswise over the backbone and lay it on a warm platter. Garnish with fried potatoes, salad, and fried or stuffed tomatoes.

  7. 7

    The sauce

    Strain the juices and stir in 1 teaspoon red currant jelly and 1 tablespoon heavy cream.

Changes from the original

Units modernized (del. = dl, gr. = g); "flesk" is interpreted as fresh, fatty pork belly for larding. Roasting temperature and steps are clarified. The cream amount is read as 1/2 liter where the OCR was unclear. "French potatoes" = French fries/fried potatoes.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 343) → 1914 (proofread, p. 309)~50% of the text changedremovedadded
1 hare, ca. 2 kg. kg 200 gr. flesk salt pepper 100 gr. smør 2 del. kjøttkraft ½ kjøtkraft 1/2 l. fløte eller melk. Ved flåingen henges flaaningen hænges haren op i bakbenene, skinnet skindet løsnes ved første ledd led av benene, og kniven føres inn ind under skinnet skindet langs med buken. Nu kan man skyve skinnet skindet av ned til hodet, som skjæres av tillikemed skinnet. skindet. Andre foretrekker å legge foretrækker at lægge haren på paa ryggen på paa en fjel, fjæl, skjære av det nederste ledd led ved benene, skjære skinnet skindet op, idet man fører en skarp kniv under skinnet skindet langs nedad buken. Skinnet flåes Skindet flaaes derefter av helt op til hodet, som avhugges. — Buken skjæres op, innvollene tas indvoldene tages ut, bare nyrene kun nyrerne blir igjen, blodet samles, boger og ribben avhugges. Haren vaskes, tørkes, tørres, alle hinner hinder løsnes med en skarp kniv og trekkes trækkes av, uten at kjøttet beskadiges. Lårben Laarben og ryggraden knekkes lett på innsiden, rygraden knækkes let paa indsiden, uten å at beskadige kjøttet. Haren spekkes på spækkes paa hver side av ryggraden rygraden og på lårene paa laarene med fine fleskestrimler. Smøret Spækning av kjøt: Skjær flesket i like lange strimler; disse krydres med salt og pepper og bør helst ligge et par timer for at fæstne. De stikkes derefter i kjøttet med like lang avstand fra hinanden; benyt spækkenaal, spækkekniv eller pinde. Som regel beregner man 100 gr. flesk til 1 kg. kjøt. Smørret brunes i panne, pande, haren legges lægges i med den spekkede spækkede side ned, brunes pent, vendes, belegges belægges med små smaa stykker smør, spes spædes først med den kokende buljong, derefter med fløten, småsteker så smaakoker saa, til haren er mør eller omkring 1½ 1 1/2 time; dryppes ofte med skyen. Når Naar haren er stekt, skjæres den pent op tvers over ryggraden, legges rygraden, lægges op på paa varmt fat, anrettes pyntes med franske poteter, salat og stekte eller fylte fyldte tomater. Sausen siles, irøres 1 dessertskje rips dessertske ribs og 1 spiseskje spiseske kremfløte.

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Frequently asked questions

How long does a roast hare take by this recipe?
Count on around 2.5 hours in total (150 minutes) including preparation with skinning, cleaning, and larding, plus roasting.
What ingredients do I need?
1 hare of approx. 2 kg, 200 g pork for larding, salt and pepper, 100 g butter, 2 deciliters meat stock, and 1/2 liter cream or milk for the sauce.
How do I skin and clean the hare?
Hang the hare up by the hind legs, loosen the skin at the first joint and run the knife under the skin along the belly, push the skin off down to the head, and cut off the head with the skin. Alternatively, lay the hare on its back on a board. Cut open the belly, take out the entrails (the kidneys remain), collect the blood, and chop off the shoulders and ribs. Wash and dry the hare, and loosen all membranes.
Where does the recipe come from?
From Henriette Schonberg Erken's "Stor kokebok" (1914), page 309, as "Harestek I (lievre roti)." It serves 4.

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