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Rabbit à la minute

Erken's "Rabbit à la minute": rabbit marinates 1 hour in sour milk or vinegar water, is cut up, browned, and simmered covered in butter, then finished with a butter-and-flour sauce made from stock with mushroom and parsley. Cooking time about 1 hour.

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

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About the dish

Rabbit was a common and inexpensive source of meat in Norwegian homes in the early 1900s, and Erken devotes a whole section to rabbit dishes in the chapter on poultry and game. "À la minute" refers to the French-inspired pan cooking in which the meat is browned in butter and simmered under a lid.

How to make it

  1. 1

    Marinating

    Skin the rabbit, open it up and wash it well. Place it in sour milk, or in vinegar and water, for 1 hour before cooking.

  2. 2

    Cutting up

    Take the rabbit out, dry it well and cut it into suitable pieces.

  3. 3

    Browning

    Brown 75 g butter in a pan, add the rabbit pieces and season with salt and pepper. Cover and let the meat simmer gently for about 45 minutes. Baste the pieces with the pan juices now and then and turn them.

  4. 4

    Sauce

    Melt the rest of the butter in another pot, stir in the flour and thin with the boiling stock. Let the sauce simmer for 10 minutes.

  5. 5

    Combining

    When the rabbit has cooked for 40 minutes, pour the sauce over the meat. Add the parsley, mushrooms, salt and pepper, and let it simmer on for 20 minutes more, or until the rabbit is tender.

  6. 6

    Serving

    Arrange the rabbit with the sauce in a slightly deep dish.

Changes from the original

Measurements are modernized (deciliters and grams kept, "tablespoonfuls" → tbsp), champignons → mushrooms. The method is divided into numbered steps. The OCR error "8 /< time" is read as "¾ hour".

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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. 349)~40% av teksten endretfjernetlagt til
(Lapin à la minute.) 1 kanin 120 gr. smør 40 gr. hvetemel 2 spiseskeer spiseskjeer hakket champignons 1 spiseske hakket spiseskje persille salt pepper 4 del. dd. kokende kraft eller vand. vann. Kaninen flaaes, aapnes, flåes, åpnes, vaskes og lægges legges i sur melk eller eddik og vand vann 1 time før tilberedningen. Tages Tas op, tørres godt og skjæres op i passende stykker. 75 gr. smør brunes varmes i panden, kaninstykkerne lægges pannen, kaninstykkene legges i, krydres, lok lægges paa, lokk legges på, og det smaatrækker småtrekker i ¾ time, idet man av og til drypper stykkerne stykkene med skyen og vender dem. Imidlertid smeltes resten av smørret smøret i en anden annen gryte, irøres melet, spædes spes med kraften; smaakoker småkoker i 10 minutter, heldes helles over kaninkjøttet, naar kaninkjøttet når det har kokt i 40 minutter. Tilsæt Tilsett persille, champignons, salt og pepper pepper, og smaakok småkok videre i 20 minutter eller til kaninen er mør. Serveres i et litt dypt fat. fat, med stuet spinat og reker.

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Frequently asked questions

Why should the rabbit soak in sour milk or vinegar water?
The rabbit is placed in sour milk or vinegar and water for 1 hour before cooking to mellow the flavor and make the meat tender. It is taken out and dried well before being cut into suitable pieces.
How long should the rabbit cook?
The rabbit pieces are browned in 75 g butter, seasoned and simmered covered for about ¾ hour. After 40 minutes the flour-based sauce is poured over, and the dish simmers on. Allow about 2.5 hours total, including the soak in sour milk.
How is the sauce made?
The rest of the butter (about 45 g) is melted in another pot, 40 g all-purpose flour is stirred in and thinned with 4 dl boiling stock or water. The sauce simmers for 10 minutes before being poured over the meat. Finally, chopped parsley, 2 tablespoons chopped mushrooms, salt and pepper are added.
Where does the recipe come from?
It is from Henriette Schønberg Erken's "Stor kokebok" (1914), page 316, in the chapter on poultry and game. The recipe serves 4.

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