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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)

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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.

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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
Modernised → 1949 (proofread, p. 347)~93% of the text changedremovedadded
Ingredienser: 1 stk kanin (flådd og renset). 125 g revet loff (franskbrød). 60 g nyretalg (kan erstattes med smør). 1 ts hakket persille. 0,25 ts revet sitronskall. 1 knivsodd revet muskatnøtt. 2 ts salt. 0,25 ts pepper. 2 spsk melk. 40 g 50 gr. flesk salt, pepper, persille 50 gr. smør eller fett (til steking). Skyll den flådde og 15 gr. hvetemel 3 dl. kjøttkraft 2 spiseskjeer fløte Fremgangsmåte: Den flådde, rensede kaninen godt i kaldt vann og tørk den. Kaninen kan gjerne først ligge 1–2 timer kanin ligger i sur melk eller eddikvann.. Rens nyretalgen for hinner og sener eddik og hakk den fint. Bland med persille, revet loff, salt, pepper, sitronskall, muskatnøtt vann 1 å 2 timer. Tas op, tørkes og melk.. Fyll kaninen spekkes avvekslende med stuingen fleskestrimler og sy eller bind den godt sammen.. Smør et hvitt papir (smørpapir) grovhakket persille. Gnis med kaldt smør salt og legg det rundt kaninen. Legg kaninen brunes i en langpanne med smør eller fett smør, gjerne tilsatt 1 spiseskje matolje, på alle sider. Helles på spekken og stek i godt varm ovn (ca. 200 °C) i 1–1 1/2 tilsist fløten. Småsurrer ¾—1 time. Øs stadig over stekefettet og legg papiret til side under øsingen.. Ta av papiret det siste kvarteret og strø ganske litt salt over kaninen så den blir pent brun.. 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.

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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.

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