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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 349)~87% of the text changedremovedadded

(Lapin en fricassée.) 1 ~~stk~~ kanin ~~(hel, flådd og renset).~~ 60 ~~g smør.~~ gr. smør 45 ~~g hvetemel.~~ gr. hvetemel kraft ~~(kokende vann eller kraft, så kaninen netopp er dekket; 4 dl brukes til sausen). 2,5 dl melk.~~ 2½ dl. melk 1 ~~stk løk.~~ løk 1 ~~stk gulrot.~~ gulerot 1 ~~stk nepe.~~ nepe 1 skive ~~sellerirot.~~ selleri 1 ~~stk~~ suppevisk ~~(bunt av suppeurter).~~ 2 ~~stk pepperkorn. 1 ts~~ pepperkorn salt ~~(etter smak). pepper (etter smak). Flå og rens kaninen. Legg den i gryten~~ pepper. Kaninen flåes, rengjøres, og ~~hell på~~ settes over varmen med så ~~mye~~ meget kokende vann eller kraft at ~~kaninen netopp er dekket.. Bring til kokepunktet og skum godt. Tilsett de rensede grønnsakene, suppevisken, pepperkorn og salt.. La det småkoke under lokk i omtrent 1¼ time, eller til kaninen~~ kjøttet er ~~mør. Tilsett litt av melken nå og da dersom kraften koker inn.. Rør smør og mel~~ dekket, sammen ~~i en annen gryte og spe~~ med ~~4 dl av kraften fra kjøttet. La sausen småkoke i 10 minutter.. Press grønnsakene gjennom et dørslag~~ løk, gulerot, nepe, selleri, suppevisk og ~~rør puréen inn i sausen. Smak~~ pepperkorn; småkoker til ~~med salt og pepper.. Varm kaninstykkene i sausen og anrett.~~ kjøttet er mørt, ca. 1 time.

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.

Equipment for this dish

Cast-iron pot set →Stews and roasts were made in heavy iron pots that hold an even heat.Engrospris.no

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