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Roast Hare with Soured Cream II (lievre a la creme)

Roast hare with soured cream II from Erken's Stor kokebok (1914, p. 310): a young hare is larded with pork strips, roasted in butter, thinned with boiling water, and basted every five minutes with thick soured cream for 1-1.5 hours. The sauce is thickened with potato starch, the hare is basted with lemon juice, and it is served with salad and fried potatoes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 310 (falt i det fri)

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About the dish

The recipe appears in the chapter on poultry and game, right after Erken's thorough explanation of how the hare is skinned, cleaned, and larded ("As a rule one reckons 100 g pork to 1 kg meat"). Soured-cream roast hare was a classic festive dinner in bourgeois Norwegian homes, and the cream-basting every five minutes shows how labor-intensive old roasting craft was.

How to make it

  1. 1

    Clean the hare

    Skin the hare, open it, take out the entrails, and wash and dry the meat well. 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.

  2. 2

    Lard the meat

    Cut the pork into thin strips of equal length, season them with salt, and ideally let them sit a couple of hours so they become firm. Insert the strips into the meat on each side of the backbone and in the thighs at even intervals, with a larding needle or a thin knife. Salt the hare on the outside.

  3. 3

    Brown and roast

    Melt the butter in a frying pan or roasting pan and place the hare in it with the larded side up. Roast in the oven at 200 degrees C and baste often with the butter until the hare is half tender.

  4. 4

    Thin with water

    Add enough boiling water that the roast does not burn, about 5 dl.

  5. 5

    Baste with sour cream

    Pour the sour cream over the hare and continue basting the roast with a spoonful of the juices and cream about every five minutes until it is tender. A young hare is done after about 1-1.5 hours.

  6. 6

    Sauce and serving

    Baste the hare with a little lemon juice right at the end. Strain the juices, bring them to a boil, and thicken with the potato starch stirred out in a little cold water. Lay the hare on a warm platter and serve with salad and fried potatoes, with the sauce on the side.

Changes from the original

Measurements are modernized (1/4 l cream = 2.5 dl, 1/2 l water = 5 dl), "flesk" is specified as fresh, unsalted pork belly/fatback for larding, and the potato starch is placed as a possible thickening for the sauce as the ingredient list assumes. The method is divided into numbered steps, and an oven roasting temperature is added as guidance where the original only says "roasted."

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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. 344) → Modernised~85% of the text changedremovedadded
1 stk ung hare 100 gr. flesk (flådd og renset). 150 gr. smør g fersk sideflesk eller spekk (til spekking, skåret i tynne strimler). 150 g smør. 2 tsk salt (til krydring av flesket og steken). 5 dl vann 1½ l. (kokende, ca.). 2,5 dl tykk seterrømme eller kulturrømme (tilsvarer «tyk sur fløte fløte»). 1 teskje potetesmel. Haren flåes, åpnes, vaskes tsk potetmel (til jevning av sausen). sitronsaft (litt, til slutt). Flå haren, åpne den, ta ut innmaten og tørres; den spekkes derefter vask og tørk kjøttet godt. Løsne alle hinner med fleskestrimler, krydret en skarp kniv og trekk dem av uten å skade kjøttet. Knekk lårben og ryggrad lett på innsiden.. Skjær flesket i like lange, tynne strimler, krydre dem med salt som ovenfor forklart. Smøret smeltes, og heri legges la dem gjerne ligge et par timer så de blir faste. Stikk strimlene inn i kjøttet på hver side av ryggraden og i lårene med jevn avstand, med spekkenål eller en tynn kniv. Salt haren utenpå.. Smelt smøret i en stekepanne eller langpanne og legg haren i med den spekkede side op; dryppes ofte siden opp. Stek i ovnen på 200 °C og stekes halvmør; nu tilsettes dropp ofte med smøret til haren er halvmør.. Tilsett så meget mye kokende vann at steken ikke skal brennes. Ca. ½ liter vil være passe; derefter helles fløten over, brenner seg, ca. 5 dl.. Hell rømmen over haren og man vedblir fortsett å dryppe haren steken med en skje av kraften og rømmen omtrent hvert femte minutt med 1 skje sur fløte, inntil til den er mør. En ung hare er stekt på ferdig etter ca. 1—1½ time. I siste øieblikk dryppes 1–1½ time.. Dropp haren over med litt sitronsaft. Serveres sitronsaft helt til slutt. Sil skyen, kok den opp og jevn den med viltsaus, tilsatt skyen fra steken. Anrettes potetmelet utrørt i litt kaldt vann. Legg haren på varmt fat og server med salat og stekte poteter. poteter, med sausen ved siden.

Note on Modernised

Mål er modernisert (¼ l fløte = 2,5 dl, ½ l vann = 5 dl), «flesk» er angitt som fersk, usaltet sideflesk/spekk til spekking, og potetmelet er plassert som mulig jevning til sausen slik ingredienslisten forutsetter. Fremgangsmåten er delt i nummererte trinn, og steketemperatur i ovn er lagt til som veiledning der originalen bare sier «stekes».

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Frequently asked questions

How long should the hare roast?
A young hare is done after about 1-1.5 hours. It is first roasted half tender in butter, before water and soured cream are added and it is basted until tender. Count on about 2.5 hours in total with preparation.
How is the soured cream used in the recipe?
After the roast is half tender and has had about 1/2 liter of boiling water in the pan, 1/4 liter of thick soured cream is poured over. Then the hare is basted with 1 spoonful of soured cream about every five minutes until it is tender.
What ingredients are needed, and what is served with it?
1 young hare, 150 g pork for larding, 150 g butter, salt, water, 1/4 liter thick soured cream, and 1 teaspoon potato starch. The hare is basted with a little lemon juice right at the end and served with game sauce made with the pan juices, on a warm platter.
Where does the recipe come from?
From Henriette Schonberg Erken's "Stor kokebok" (1914), page 310 - "Harestek med surfloete II (lievre a la creme)."

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