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Roast rabbit II

Roast rabbit II from Erken's Stor kokebok (1914): rabbit soaked in sour milk or vinegar water, larded with strips of pork fat and parsley, browned in butter (optionally with a little oil), thinned with 3 dl meat stock and simmered 3/4–1 hour; cream at the end, sauce thickened with 15 g flour.

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

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About the dish

This simpler roast rabbit lards the meat with pork fat and parsley to add moisture and flavor—a common technique for lean game and rabbit meat in older Norwegian cookery.

How to make it

  1. 1

    Put the rabbit in brine

    Place the skinned, cleaned rabbit in sour milk or vinegar water for 1–2 hours.

  2. 2

    Lard the meat

    Take the rabbit out, dry it and lard it alternately with strips of pork fat and coarsely chopped parsley.

  3. 3

    Brown

    Rub the rabbit with salt and brown it in butter, preferably with 1 tablespoon cooking oil added.

  4. 4

    Finish simmering

    Thin with the stock and let the rabbit simmer covered for 3/4–1 hour. Add the cream at the very end.

  5. 5

    Sauce

    Stir out the flour and thicken the stock into a sauce; season to taste with salt and pepper.

Changes from the original

Amounts are set in modern measures (g, dl, tbsp). "Flesk" is given as pork fat or fatty bacon strips, and "smaasurrer" is described as simmering covered. The method is divided into numbered steps.

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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
1949 (proofread, p. 348) → Modernised~92% of the text changedremovedadded
1 stk kanin 125 gr. revet franskbrød 60 gr. nyretalg 1½ teskje hakket persille ¾ — — sitronskall (flådd og renset). 50 g spekk eller fett flesk (skåret i strimler til speking). 50 g smør. 1 knivsodd revet muskatnøtt spsk matolje (valgfritt, sammen med smøret). 15 g hvetemel. 3 dl kjøttkraft. 2 teskjeer spsk fløte. salt ¾ teskje og pepper 2 spiseskjeer (etter smak). persille (grovhakket, til speking). sur melk 40 gr. smør eller fett. Den eddikvann (til utvanning). Legg den flådde, rensede, rensede kaninen i koldt vann godt vaskede kanin tørkes, fylles inni med følgende stuing og syes sammen: Den for hinner og itler befridde nyretalg hakkes fin, blandes med persillen, det revne brød, salt, pepper, sitronskall, den revne muskatnøtt og melken. Smelt smør, rør sur melk eller eddikvann i mel, spe med kraften, småkok 10 minutter, tilsett 1–2 timer.. Ta kaninen opp, tørk den rensede, finhakkede løk, kok i 5 minutter. Eddik og sukker kan hes i. Et hvitt papir smøres spek den vekselvis med koldt smør spekkstrimler og legges omkring kaninen, som legges ien panne grovhakket persille.. Gni kaninen med smøret eller fettet. Settes salt og brun den i godt varm ovn smør, gjerne tilsatt 1 spiseskje matolje.. Spe med kraften og steker 1—1½ time la kaninen småkoke under stadig overdrypning, idet papiret herunders tas tilside. ¾ time før den er ferdig fjernes papiret, lokk i 3/4–1 time. Tilsett fløten helt til sist.. Rør hvetemelet ut og ganske lite salt strøes over kaninen. Serveres jevn kraften til saus; smak til med brun, skarp saus. salt og pepper.

Note on Modernised

Mengder er satt i moderne mål (g, dl, spsk). «Flesk» er angitt som spekk eller fete baconstrimler, og «smaasurrer» er beskrevet som småkoking under lokk. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

Why should the rabbit soak in sour milk or vinegar water?
The rabbit is placed in sour milk or vinegar water for 1–2 hours to tenderize the meat and mellow the gamey flavor. It is then taken out and dried well before larding.
How is the rabbit larded?
The skinned and cleaned rabbit is larded alternately with strips of pork fat (50 g) and coarsely chopped parsley. It is then rubbed with salt and browned in butter, preferably with 1 tablespoon cooking oil.
How long should the roast simmer?
After browning it is thinned with 3 dl meat stock and finally 2 tablespoons cream, and simmers for 3/4–1 hour. With soaking, the total time is around 3 hours.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 314. It serves 4.

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