Roast hare III from Erken's Stor kokebok 1914: hare is larded with pork, browned, and roasted about 1 hour in the oven while basted with a flour-based sauce of meat stock, water, and cream; the sauce is finished with cream, red currant jelly, and cold butter. Served with fried potatoes and vegetables.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 311 (falt i det fri)
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About the dish
The third of Erken's roast-hare variants in the game chapter. The hare is larded with pork and roasted in the oven under constant basting, with a cream sauce made directly in the pot and poured over the roast. The serving with paper frills on the hind legs and a garnish of vegetables reflects the bourgeois presentation ideals of the time.
How to make it
1
Clean the hare
Skin the hare, remove all membranes and skin, cut it open along the belly, wash it well, and let it sit in water for 1-2 hours. Dry it well.
2
Lard the hare
Cut the pork into fine strips. Crack the hare carefully so it lies flat, and lard it with the pork strips.
3
Brown the hare
Brown half of the butter in a frying pan on the stovetop. Brown the hare first on the back, turn it, and put the pan into the oven.
4
Make the sauce
Brown 25 g butter in a pot, stir in the flour, and thin with meat stock, water, and 2 dl cream. Add salt and give the sauce a good boil. Pour it over the hare.
5
Finish roasting
Continue roasting the hare in the oven for about 1 hour while basting regularly with the sauce.
6
Finish the sauce
Take up the hare. Strain the sauce back into the pot, add the rest of the cream and the jelly/jam, and stir in the rest of the butter cold. Add a little coloring if desired.
7
Serving
Lay the hare on a warm platter, put small paper frills on the hind legs, and lift the legs upward. Serve with fried potatoes and vegetables, e.g. cucumber salad, fried tomatoes, carrot cups filled with peas, or carrot and parsley-root fringes.
Changes from the original
Quantities are given in modern units (grams, dl, l, teaspoon). "Flesk" is interpreted as fresh, fatty pork belly for larding. Hare is added as an explicit ingredient. Coloring is made optional, and the method is divided into numbered steps in modern Norwegian.
📖1914
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Foto: Faksimile: Nasjonalbiblioteket
ProofreadPage 311
1 hare
75 gr. smør
25 gr. hvetemel
30 gr. flesk
1/4 l. kjøtkraft
2 1/2 del. fløte
1 teske ribssyltetøi
4 del. vand
1 teske salt
Haren flaaes, befries for alle skind, aapnes, vaskes, ligger i vand 1 å 2 timer, tørres. — Flesket skjæres i fine strimler, hermed spækkes haren efter at være let knækket. Halvparten av smørret brunes paa stekepande oppaa komfyren, heri brunes haren paa ryggen, vendes, panden sættes i stekeovnen. 25 gr. smør brunes i gryte, irøres melet, spædes med kraften, vandet og 2 del. fløte, tilsættes saltet, gives et godt opkok, heldes over haren. Haren steker videre i ovnen under stadig drypning ca. 1 time. — Haren tages op, sausen siles, haves igjen i gryte, tilsættes resten av fløten, syltetøiet og resten av smørret, der irøres koldt. Litt kulør kan haves i sausen. Haren serveres med forskjellige grønsaker og stekte poteter. — Paa bakbenene sættes smaa papirmansjetter, og benene hæves opover. Av grønsaker kan tages agurksalat, stekte tomater, gulerotskaaler, fyldt med erter, gulerot- eller hvitrotfrynser o. s. v.
📖1949
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Foto: Faksimile: Nasjonalbiblioteket
ProofreadPage 344
1 hare
75 gr. smør
25 gr. hvetemel
30 gr. flesk
½ l. kjøttkraft
2½ dd. fløte
1 teskje ripssyltetøi
4 del. vann
1 teskje salt.
Haren flåes, befries for alle skinn, åpnes, vaskes, ligger i vann 1 å 2 timer, tørres. — Flesket skjæres i fine strimler, hermed spekkes haren efter å være lett knekket. Halvparten av smøret brunes på stekepanne oppå komfyren, heri brunes haren på ryggen, vendes, pannen settes i stekovnen. 25 gr. smør brunes i gryte, irøres melet, spes med kraften, vannet og 2 del. fløte, tilsettes saltet, gis et godt opkok, helles over haren.
Haren steker videre i ovnen under stadig drypping ca. 1 time. — Haren tas op, sausen siles, has igjen i gryte, tilsettes resten av fløten, syltetøiet og resten av smøret, der irøres koldt. Litt kulør kan has i sausen. Haren serveres med forskjellige grønnsakeri og stekte poteter.
In stores now
Clean, minimally processed groceries matched to the ingredients — approximate prices.
1914 (korrekturlest, s. 311) → 1949 (korrekturlest, s. 344)~48% av teksten endretfjernetlagt til
1 hare 75 gr. smør 25 gr. hvetemel 30 gr. flesk 1/4 ½ l. kjøtkraft 2 1/2 del. kjøttkraft 2½ dd. fløte 1 teske ribssyltetøi teskje ripssyltetøi 4 del. vand vann 1 teske salt teskje salt. Haren flaaes, flåes, befries for alle skind, aapnes, skinn, åpnes, vaskes, ligger i vand vann 1 å 2 timer, tørres. — Flesket skjæres i fine strimler, hermed spækkes spekkes haren efter at å være let knækket. lett knekket. Halvparten av smørret smøret brunes paa stekepande oppaa på stekepanne oppå komfyren, heri brunes haren paa på ryggen, vendes, panden sættes pannen settes i stekeovnen. stekovnen. 25 gr. smør brunes i gryte, irøres melet, spædes spes med kraften, vandet vannet og 2 del. fløte, tilsættes tilsettes saltet, gives gis et godt opkok, heldes helles over haren. Haren steker videre i ovnen under stadig drypning drypping ca. 1 time. — Haren tages tas op, sausen siles, haves has igjen i gryte, tilsættes tilsettes resten av fløten, syltetøiet og resten av smørret, smøret, der irøres koldt. Litt kulør kan haves has i sausen. Haren serveres med forskjellige grønsaker grønnsakeri og stekte poteter. — Paa bakbenene sættes smaa papirmansjetter, og benene hæves opover. Av grønsaker kan tages agurksalat, stekte tomater, gulerotskaaler, fyldt med erter, gulerot- eller hvitrotfrynser o. s. v.
After the hare is skinned, cleaned of all membranes, and opened, it is placed in water for 1-2 hours and then dried. This draws out blood and gives the meat a milder flavor.
How is the hare larded?
30 g pork is cut into fine strips, and the hare is larded with these after it has been lightly cracked. The pork strips add fat and juiciness to the dry hare meat.
How long does the hare roast, and how?
Half of the 75 g butter is browned in a frying pan on the stove, the hare is browned on the back and turned, and the pan is put in the oven. After the sauce (butter, flour, meat stock, water, and cream) has been boiled and poured over, the hare roasts further in the oven under constant basting for about 1 hour.
What gives the sauce its flavor?
The sauce is made from 25 g browned butter and 25 g wheat flour, thinned with 1/4 l meat stock, 4 dl water, and cream, salted with 1 teaspoon salt. Finally it is seasoned with 1 teaspoon red currant jam and the rest of the cream.
