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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. 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. 2

    Skim and season

    Bring to the boiling point and skim well. Add the cleaned vegetables, the bouquet garni, peppercorns and salt.

  3. 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. 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. 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. 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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 316) → Modernised~77% of the text changedremovedadded
1 stk kanin (hel, flådd og renset). 60 gr. smør g smør. 45 gr. hvetemel g hvetemel. kraft 2½ del. melk (kokende vann eller kraft, så kaninen netopp er dekket; 4 dl brukes til sausen). 2,5 dl melk. 1 løk stk løk. 1 gulerot stk gulrot. 1 næpe stk nepe. 1 skive selleri sellerirot. 1 stk suppevisk (bunt av suppeurter). 2 pepperkorn stk pepperkorn. 1 ts salt pepper. Kaninen flaaes, rengjøres (etter smak). pepper (etter smak). Flå og sættes over ilden med saa meget rens kaninen. Legg den i gryten og hell på så mye kokende vand vann eller kraft, kraft at kaninen netop netopp er dækket; bringes dekket.. Bring til kokepunktet, skummes; tilsættes kokepunktet og skum godt. Tilsett de rensede grønsaker, pepper grønnsakene, suppevisken, pepperkorn og salt. Smaakoker salt.. La det småkoke under lok omkring lokk i omtrent 1¼ time time, eller til kaninen er mør; tilsæt mør. Tilsett litt av melken nu nå og da, om da dersom kraften koker ind. Imidlertid røres inn.. Rør smør og mel sammen i en anden gryte, spædes annen gryte og spe med 4 del. dl av kraften fra kjøttet, smaakoker kjøttet. La sausen småkoke i 10 minutter. Grønsakerne presses gjennem minutter.. Press grønnsakene gjennom et dørslag og haves rør puréen inn i sausen. Krydder efter smak; kaninstykkerne varmes Smak til med salt og pepper.. Varm kaninstykkene i sausen. sausen og anrett.

Note on Modernised

Mål modernisert (næpe → nepe, gulerot → gulrot, del. → dl). Grønnsakene presses gjennom dørslag som i originalen; melken tilsettes underveis i kokingen. Fremgangsmåten er delt i trinn.

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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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