Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Roast rabbit I

Roast rabbit I from Erken's Stor kokebok (1914): a whole rabbit stuffed with a mixture of chopped suet, grated white bread, parsley, lemon zest, nutmeg, salt, pepper and milk, sewn up, wrapped in buttered paper and roasted 1–1.5 hours in a hot oven with constant basting. Served with a brown, sharp sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 314 (falt i det fri)

Be the first to rate

About the dish

Rabbit meat was highlighted by Schønberg Erken as a cheap and easily digestible food, and in the chapter introduction she compares it to beef and chicken. The rabbit was often placed in sour milk or vinegar water before cooking to mellow the flavor.

How to make it

  1. 1

    Prepare the rabbit

    Rinse the skinned and cleaned rabbit well in cold water and dry it. The rabbit can first sit 1–2 hours in sour milk or vinegar water.

  2. 2

    Make the stuffing

    Clean the suet of membranes and sinews and chop it fine. Mix with parsley, grated white bread, salt, pepper, lemon zest, nutmeg and milk.

  3. 3

    Stuff and sew shut

    Stuff the rabbit with the mixture and sew or tie it firmly shut.

  4. 4

    Wrap and roast

    Butter a white paper (parchment/baking paper) with cold butter and wrap it around the rabbit. Place the rabbit in a roasting pan with butter or fat and roast in a good hot oven (about 200 °C (390 °F)) for 1–1½ hours. Baste constantly with the roasting fat and set the paper aside during the basting.

  5. 5

    Finish

    Take off the paper for the last quarter hour and sprinkle a very little salt over the rabbit so it turns nicely brown.

  6. 6

    Serve

    Serve with a brown, sharp sauce.

Changes from the original

Amounts are converted to modern measures (dl, tsp, tbsp, grams), suet can be swapped for butter or fat, and "paper buttered with butter" is described as baking/parchment paper. The method is divided into numbered steps in modern Norwegian.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 314)~80% of the text changedremovedadded
1 stk kanin (flådd og renset). 125 g gr. revet loff (franskbrød). franskbrød 60 g gr. nyretalg (kan erstattes med smør). 1 ts teske hakket persille. 0,25 ts revet sitronskall. persille 1/4 teske citronskal 1 knivsodd knivsod revet muskatnøtt. muskatnøtt 2 ts salt. 0,25 ts pepper. teskeer salt 1/4 teske pepper 2 spsk melk. spiseskeer melk 40 g gr. smør eller fett (til steking). Skyll den flådde og rensede kaninen godt fett. Den flaadde, rensede, i kaldt vann koldt vand godt vaskede kanin tørres, fyldes indi med følgende stuing og tørk den. Kaninen kan gjerne først ligge 1–2 timer i sur melk eller eddikvann.. Rens nyretalgen syes sammen: Den for hinner hinder og sener og hakk den fint. Bland befriede nyretalg hakkes fin, blandes med persille, revet loff, persillen, det revne brød, salt, pepper, sitronskall, citronskal, den revne muskatnøtt og melk.. Fyll kaninen med stuingen og sy eller bind den godt sammen.. Smør et melken. Et hvitt papir (smørpapir) smøres med kaldt koldt smør og legg det rundt kaninen. Legg kaninen lægges omkring kaninen, der lægges i en langpanne pande med smør smørret eller fett og stek fettet. Sættes i godt varm ovn (ca. 200 °C) i 1–1 1/2 time. Øs stadig over stekefettet og legg papiret til side steker 1—1 1/2 time under øsingen.. Ta av stadig overdrypning, idet papiret det siste kvarteret herunder tages tilside. 1/4 time før den er færdig, fjernes papiret, og strø ganske litt salt strøes over kaninen så den blir pent brun.. kaninen. Serveres med brun, skarp saus.

Note on Modernised

Mengder er omgjort til moderne mål (dl, ts, spsk, gram), nyretalg kan byttes med smør eller fett, og «papir smurt med smør» er beskrevet som bakepapir/smørpapir. Fremgangsmåten er delt i nummererte trinn på moderne norsk.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the rabbit roast?
1–1½ hours in a good hot oven, with constant basting. With preparations, count on around 3 hours total.
What does the stuffing consist of?
Finely chopped suet (cleaned of membranes and sinews) mixed with 125 g grated white bread, chopped parsley, lemon zest, grated nutmeg, salt, pepper and 2 tablespoons milk. The stuffing is placed inside the rabbit, which is sewn shut.
Why is paper wrapped around the rabbit?
A white paper buttered with cold butter is wrapped around the rabbit to keep the meat from drying out or burning. The paper is set aside during the basting, and removed a quarter hour before the roast is done so it can brown.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 314.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!