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Rabbit ragout

Rabbit ragout: bacon and rabbit pieces are browned, flour is browned in the fat and thinned with 1.5 l water, with carrot and onion added. The meat simmers half an hour in the sauce and is arranged on lettuce leaves with the strained sauce poured over.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 315 (falt i det fri)

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About the dish

A brown ragout in which the bacon fat provides the base for both frying and thickening. Erken called bacon "English breakfast pork," an imported product that was making its way into Norwegian kitchens in the early 1900s.

How to make it

  1. 1

    Prepare the rabbit

    Wash the skinned and cleaned rabbit well in cold water, dry it and cut it into suitable pieces.

  2. 2

    Fry the bacon

    Fry the bacon slices in a pan and take them out when they are nicely brown.

  3. 3

    Brown the rabbit

    Brown the rabbit pieces in the fat and take them out.

  4. 4

    Make the sauce

    Stir the flour into the fat, and when it is brown, thin with the water little by little. Add carrot and onion, and season to taste with salt and pepper.

  5. 5

    Simmer

    Put the rabbit pieces and the bacon in the sauce and let it simmer about 30 minutes, until the meat is tender.

  6. 6

    Arrange

    Place the rabbit pieces on lettuce leaves in the middle of the dish, arrange the bacon around, strain the sauce and pour it over.

Changes from the original

"1 u 1." in the OCR is interpreted as 1½ liters of water. Lettuce leaves for arranging are listed in the ingredient list. Measurements and language are modernized, and the method 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.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 315) → Modernisert~84% av teksten endretfjernetlagt til
1 stk kanin (flådd, renset og delt i stykker). 250 gr. g bacon (engelsk frokostflesk) (skåret i tynne skiver). 1 gulerot stk gulrot (renset og oppskåret). 1 stk løk (renset og skåret i skiver). 30 gr. hvetemel 1½ l. vand g hvetemel. 1,5 l vann. pepper salt. Den flaadde, rensede, i koldt vand (etter smak). salt (etter smak). salatblad (til anretning). Vask den flådde og rensede kaninen godt vaskede kanin tørres, deles op i kaldt vann, tørk den og del den i passende stykker. Flesket skjæres stykker.. Stek baconskivene i tynde skiver panne og stekes i pande; tages op, naar det ta dem opp når de er pent brunt, og kaninstykkerne brunes brune.. Brun kaninstykkene i fettet, tages op; fettet og ta dem opp.. Rør melet røres inn i fettet, og naar når det er brunt, ispædes vandet spe med vannet litt efter litt, tilsættes den rensede, opskaarne gulerot om litt. Tilsett gulrot og den rensede, i skiver skaarne løk. Pepper løk, og smak til med salt tilsættes efter smak. Kaninstykkerne og pepper.. Legg kaninstykkene og flesket haves i sausen, smaakoker ½ time. Ved anretningen lægges kaninstykkerne paa salatblade sausen og la det småkoke ca. 30 minutter, til kjøttet er mørt.. Legg kaninstykkene på salatblad midt paa fatet; på fatet, legg flesket lægges omkring, og rundt, sil sausen siles og slaaes hell den over.

Note til Modernisert

«1 u 1.» i OCR er tolket som 1½ liter vann. Salatblad til anretning er ført opp i ingredienslisten. Mål og språk er modernisert, fremgangsmåten delt i trinn.

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Frequently asked questions

How long should the rabbit ragout cook?
The rabbit pieces and the bacon simmer in the sauce for about ½ hour. With preparation (browning the bacon, rabbit and making the roux), the dish takes about 80 minutes in all.
What kind of bacon is used?
250 g bacon, called "English breakfast bacon" in the recipe. It is cut into thin slices and fried nicely brown in a pan before the rabbit pieces are browned in the fat.
How is the sauce made?
30 g all-purpose flour is stirred into the frying fat and browned, then 1½ liters of water is thinned in little by little. Cleaned, cut-up carrot and sliced onion are added, and it is seasoned to taste with pepper and salt. The sauce is strained before it is poured over at serving.
How is the dish arranged?
The rabbit pieces are placed on lettuce leaves in the middle of the dish, the bacon is arranged around, and the strained sauce is poured over. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 315, and serves 4.

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