How long should the rabbit cook?

The rabbit simmers covered for about 1¼ hours, or until the meat is tender. Total time for the dish is about 105 minutes.

How is the sauce made?

60 g butter and 45 g all-purpose flour are stirred together in a separate pot and thinned with 4 dl of the stock from the meat. The sauce simmers for 10 minutes, and the vegetables are pressed through a colander and stirred in. Season with salt and pepper to taste.

Which vegetables and spices are used?

Onion, carrot, turnip, a slice of celery, a bouquet garni, 2 peppercorns, salt and pepper. The vegetables are added after the stock is skimmed, and later used as a thickener in the sauce.

What is the milk used for?

Of the 2½ dl milk, a little is added now and then during cooking if the stock cooks down, so the rabbit stays covered.

Rabbit fricassee

Rabbit fricassee from Erken: the rabbit is cooked tender for about 1¼ hours in stock with onion, carrot, turnip, celery and a bouquet garni, with a little milk added along the way. The sauce is made from 60 g butter and 45 g flour thinned with 4 dl stock, with the vegetables pressed through a colander added; the rabbit pieces are warmed in the sauce.

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

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About the dish

Fricassee was one of the most-used preparations for white meat in Erken's day: the meat is cooked tender with root vegetables, and the stock is used for a light roux-based sauce. The recipe begins on page 316 and continues on page 317.

How to make it

1
Set it over the heat
Skin and clean the rabbit. Place it in the pot and pour in enough boiling water or stock that the rabbit is just barely covered.
2
Skim and season
Bring to the boiling point and skim well. Add the cleaned vegetables, the bouquet garni, peppercorns and salt.
3
Cook tender
Let it simmer covered for about 1¼ hours, or until the rabbit is tender. Add a little of the milk now and then if the stock cooks down.
4
Sauce
Stir butter and flour together in another pot and thin with 4 dl of the stock from the meat. Let the sauce simmer for 10 minutes.
5
Vegetables into the sauce
Press the vegetables through a colander and stir the purée into the sauce. Season to taste with salt and pepper.
6
Serving
Warm the rabbit pieces in the sauce and arrange.

Changes from the original

Measurements modernized (næpe → turnip, gulerot → carrot, del. → dl). The vegetables are pressed through a colander as in the original; the milk is added during cooking. The method is divided into steps.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 316) → 1949 (korrekturlest, s. 349)~74% av teksten endretfjernetlagt til

(Lapin en fricassée.) 1 kanin 60 gr. smør 45 gr. hvetemel kraft 2½ ~~del.~~ dl. melk 1 løk 1 gulerot 1 ~~næpe~~ nepe 1 skive selleri 1 suppevisk 2 pepperkorn salt pepper. Kaninen ~~flaaes, rengjøres~~ flåes, rengjøres, og ~~sættes~~ settes over ~~ilden~~ varmen med ~~saa~~ så meget kokende ~~vand~~ vann eller ~~kraft,~~ kraft at ~~kaninen netop er dækket; bringes til kokepunktet, skummes; tilsættes de rensede grønsaker, pepper og salt. Smaakoker under lok omkring 1¼ time eller til kaninen~~ kjøttet er ~~mør; tilsæt litt av melken nu og da, om kraften koker ind. Imidlertid røres smør og mel~~ dekket, sammen ~~i en anden gryte, spædes~~ med ~~4 del. av kraften fra kjøttet, smaakoker i 10 minutter. Grønsakerne presses gjennem dørslag~~ løk, gulerot, nepe, selleri, suppevisk og ~~haves i sausen. Krydder efter smak; kaninstykkerne varmes i sausen.~~ pepperkorn; småkoker til kjøttet er mørt, ca. 1 time.

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Frequently asked questions

How long should the rabbit cook?: The rabbit simmers covered for about 1¼ hours, or until the meat is tender. Total time for the dish is about 105 minutes.
How is the sauce made?: 60 g butter and 45 g all-purpose flour are stirred together in a separate pot and thinned with 4 dl of the stock from the meat. The sauce simmers for 10 minutes, and the vegetables are pressed through a colander and stirred in. Season with salt and pepper to taste.
Which vegetables and spices are used?: Onion, carrot, turnip, a slice of celery, a bouquet garni, 2 peppercorns, salt and pepper. The vegetables are added after the stock is skimmed, and later used as a thickener in the sauce.
What is the milk used for?: Of the 2½ dl milk, a little is added now and then during cooking if the stock cooks down, so the rabbit stays covered.

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