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Rabbit à l'américaine

Rabbit à l'américaine from Erken: the rabbit is simmered tender about 1 hour with a bouquet garni and carrot, and served in a sauce of lightly browned onion, butter, flour, the strained stock and tomato purée, seasoned with salt and paprika.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 316 (falt i det fri)

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About the dish

Tomato purée and paprika were modern, «American» flavors in Norwegian cookbooks around 1914, and Erken uses them here to lift the simple rabbit stock into a red sauce.

How to make it

  1. 1

    Simmering

    Skin and clean the rabbit, cut it up and place it in the pot together with the bouquet garni, the carrot and salt. Pour over boiling water or stock so the meat is just covered.

  2. 2

    Simmer tender

    Let the rabbit simmer until the meat is tender, about 1 hour. Skim during cooking.

  3. 3

    Sauce

    Brown the onion lightly in the butter, stir in the flour and thin with the strained, skimmed stock.

  4. 4

    Seasoning

    Add tomato purée, salt and paprika to taste, and let the sauce simmer a few minutes.

  5. 5

    Serving

    Arrange the rabbit pieces with the sauce in a fairly deep dish.

Changes from the original

¼ liter tomato purée is given as 2.5 dl, gulerot → carrot, measurements and language in the steps have been modernized. The bouquet garni is explained as a bunch of soup herbs.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 316) → 1949 (korrekturlest, s. 350)~37% av teksten endretfjernetlagt til
1 kanin 1 suppevisk ¼ 3/4 l. tomatpuré paprika salt 1 1/2 gulerot 40 gr. smør 25 gr. hvetemel 1 teske teskje finhakket løk. Kaninen flaaes, flåes, rengjøres, knækkes knekkes og sættes settes over ilden varmen med suppevisken, guleroten og saltet, paaheldes påhelles kokende vand vann eller kraft, saa så meget at kjøttet netop nettop er dækket, koker, dekket, koker til kjøttet er mørt, ca. 1 time. Løken brunes let lett i smørret, smøret, irøres melet, spædes spes med den silede, silte, avskummede kraft, tilsættes tilsettes tomatpuréen, salt og paprika efter smak. Anrettes i et litt dypt fat.

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Frequently asked questions

How long should the rabbit simmer?
The rabbit is simmered until the meat is tender, about 1 hour. It is set over the heat with bouquet garni, carrot and salt, and just barely covered with boiling water or stock.
How is the sauce made?
Finely chopped onion (1 tsp) is browned lightly in 40 g butter, 25 g wheat flour is stirred in, and it is thinned with the strained, skimmed stock from the cooking. Then ¼ l tomato purée, salt and paprika are added to taste.
Where does the recipe come from?
From Henriette Schønberg Erken's «Stor kokebok» (1914), page 316, in the chapter on poultry and game. The dish serves 4 and takes around 90 minutes in all.
How is the dish served?
The rabbit with the sauce is arranged in a fairly deep dish.

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