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.

Rabbit curry

Name: Rabbit curry
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 pcs rabbit (cleaned and cut into pieces); 120 g rice (boiled for serving); 90 g butter; 1 pcs onion (small, sliced); 1 pcs apple (sliced); 4 dl meat stock; 1 tbsp curry powder; 30 g all-purpose flour; 2 tsp lemon juice; salt (to taste); 3 tbsp cream

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
Preparation
Cut the cleaned rabbit into suitable pieces. Slice the apple and onion.
2
Brown the meat
Brown the butter in a pot and fry the rabbit pieces light brown. Take out the meat.
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
Thin with stock
Thin with the meat stock and bring the sauce to a boil.
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
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
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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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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