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.

Rabbit ragout

Name: Rabbit ragout
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 pcs rabbit (skinned, cleaned and cut into pieces); 250 g bacon (cut into thin slices); 1 pcs carrot (cleaned and cut up); 1 pcs onion (cleaned and sliced); 30 g all-purpose flour; 1.5 l water; pepper (to taste); salt (to taste); lettuce leaves (for arranging)

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
Prepare the rabbit
Wash the skinned and cleaned rabbit well in cold water, dry it and cut it into suitable pieces.
2
Fry the bacon
Fry the bacon slices in a pan and take them out when they are nicely brown.
3
Brown the rabbit
Brown the rabbit pieces in the fat and take them out.
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
Simmer
Put the rabbit pieces and the bacon in the sauce and let it simmer about 30 minutes, until the meat is tender.
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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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

1949 (proofread, p. 348) → Modernised~86% of the text changedremovedadded

X 1 stk kanin (flådd, renset og delt i stykker). 250 ~~gr.~~ g bacon ~~(frokostflesk)~~ (skåret i tynne skiver). 1 ~~gulerot~~ stk gulrot (renset og oppskåret). 1 stk løk (renset og skåret i skiver). 30 ~~gr. hvetemel ½ l. vann~~ g hvetemel. 1,5 l vann. pepper ~~salt. Den flådde, rensede, i koldt vann~~ (etter smak). salt (etter smak). salatblad (til anretning). Vask den flådde og rensede kaninen godt ~~vaskede kanin tørkes, deles op~~ i kaldt vann, tørk den og del den i passende ~~stykker. Flesket skjæres~~ stykker.. Stek baconskivene i ~~tynne skiver~~ panne og ~~stekes i panne; tas op~~ ta dem opp når ~~det~~ de er pent ~~brunt, og~~ brune.. Brun kaninstykkene ~~brunes~~ i ~~fettet, tas op;~~ fettet og ta dem opp.. Rør melet ~~røres~~ inn i fettet, og når det er brunt, ~~ispes...~~ spe med vannet litt om litt. Tilsett gulrot og løk, og smak til med salt og pepper.. Legg kaninstykkene og flesket i sausen og la det småkoke ca. 30 minutter, til kjøttet er mørt.. Legg kaninstykkene på salatblad midt på fatet, legg flesket rundt, sil sausen og hell den over.

Note on Modernised

«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.

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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