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Rabbit curry

Rabbit curry from Erken 1914: rabbit pieces are browned in butter, onion is sautéed with flour and curry, thinned with meat stock; the meat simmers tender for about 1½ hours with apple and lemon juice, and the sauce is finished with cream and strained over. Served with boiled rice.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 318 (falt i det fri)

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About the dish

Curry dishes were exotic spice cooking in Norwegian middle-class homes around 1914, and Erken includes them for poultry, rabbit and other meats. The dish is served with boiled rice around the meat.

How to make it

  1. 1

    Preparation

    Cut the cleaned rabbit into suitable pieces. Slice the apple and onion.

  2. 2

    Brown the meat

    Brown the butter in a pot and fry the rabbit pieces light brown. Take out the meat.

  3. 3

    Onion, flour and curry

    Put the onion in the pot, and when it is brown, stir in the flour and curry. Let it sauté gently for 10 minutes.

  4. 4

    Thin with stock

    Thin with the meat stock and bring the sauce to a boil.

  5. 5

    Simmer the meat tender

    Return the meat along with the apple, salt to taste and the lemon juice. Let the meat simmer covered until it is tender, around 1½ hours.

  6. 6

    Finish the sauce

    Place the meat on a warm dish. Whisk the sauce up with the cream, bring it to a boil and strain it over the meat.

  7. 7

    Serve

    Arrange boiled rice around the meat, or serve the rice separately.

Changes from the original

Measurements modernized: "del." interpreted as deciliters, tablespoon/teaspoon standardized. "Risengryn" written as rice, "citronsaft" as lemon juice. The method is divided into numbered steps; the boiling of the rice is mentioned explicitly.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 318) → Modernisert~78% av teksten endretfjernetlagt til
1 stk kanin (renset og delt i stykker). 120 gr. risengryn g ris (kokes til servering). 90 gr. smør g smør. 1 liten stk løk (liten, i skiver). 1 stk eple (i skiver). 4 del. kjøtkraft dl kjøttkraft. 1 spiseske karri spiseskje karri. 30 gr. hvetemel g hvetemel. 2 teskeer citronsaft teskjeer sitronsaft. salt (etter smak). 3 spiseskeer spiseskjeer fløte. Den Skjær den rensede kanin skjæres op kaninen i passende stykker, eplet stykker. Skjær eple og løken skjæres løk i skiver. Smørret brunes, skiver.. Brun smøret i en gryte og stek kaninstykkerne lysebrune, ta kaninstykkene lysebrune. Ta kjøttet væk og læg ut.. Legg løken i, i gryten, og naar denne når den er brun, irøres rører du inn mel og karri, smaasurrer karri. La det småsurre i 10 minutter, kjøtkraften spædes paa, minutter.. Spe på kjøttkraften og gi sausen gives et opkok. Kjøttet lægges i samt eple og oppkok.. Legg kjøttet tilbake sammen med eplet, salt efter smak, citronsaften tilsættes, etter smak og sitronsaften. La kjøttet smaakoker småkoke under lok, lokk til det er mørt eller mørt, omkring 1 1/2 time. Kjøttet lægges op paa 1½ time.. Legg kjøttet på et varmt fat, fat. Visp sausen vispes op opp med fløten, gives gi den et opkok oppkok og siles over kjøttet. Rundt omkring kjøttet lægges sil den kokte over kjøttet.. Legg kokt ris rundt kjøttet, eller den serveres særskilt. server risen for seg.

Note til Modernisert

Mål modernisert: «del.» tolket som desiliter, spiseske/teske som spiseskje/teskje. «Risengryn» skrevet som ris, citronsaft som sitronsaft. Fremgangsmåten delt i nummererte trinn; kokingen av risen er nevnt eksplisitt.

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Frequently asked questions

How long does the rabbit need to cook?
The rabbit pieces simmer covered in the sauce until they are tender, about 1 1/2 hours. With browning and prep, the total time is around 2 hours.
How is the curry sauce made?
The butter is browned and the rabbit pieces are fried light brown. The meat is taken out, sliced onion is browned in the butter, then 30 g all-purpose flour and 1 tablespoon curry are stirred in and sautéed for 10 minutes. It is then thinned with 4 dl meat stock and the sauce is brought to a boil. Finally the sauce is whisked up with 3 tablespoons cream, brought to a boil and strained over the meat.
What is served with it?
The recipe uses 120 g rice, arranged around the meat on the dish. Sliced apple and a little lemon juice (2 teaspoons) are cooked in the sauce and add freshness.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 318, in the chapter on poultry and game. It serves 4.

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