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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
Modernised → 1914 (proofread, p. 314)~83% of the text changedremovedadded
1 stk kanin (flådd og renset). 50 g spekk eller fett gr. flesk (skåret i strimler til speking). 50 g smør. 1 spsk matolje (valgfritt, sammen med smøret). gr. smør 15 g hvetemel. gr. hvetemel 3 dl kjøttkraft. del. kjøtkraft 2 spsk fløte. salt og pepper (etter smak). persille (grovhakket, til speking). sur melk eller eddikvann (til utvanning). Legg den flådde, spiseskeer fløte salt, pepper, persille. Den flaadde, rensede kaninen kanin ligger i sur melk eller eddikvann eddikvand i 1–2 timer.. Ta kaninen opp, tørk den 1 à 2 timer. Tages op, tørres og spek den vekselvis spækkes avvekslende med spekkstrimler fleskestrimler og grovhakket persille.. Gni kaninen persille. Gnides med salt og brun den brunes i smør, gjerne tilsatt tilsat 1 spiseskje matolje.. Spe med spiseske matolje, paaspædes kraften og la kaninen småkoke under lokk i 3/4–1 tilsidst fløten. Smaasurrer 3/4—1 time. Tilsett fløten helt til sist.. Rør hvetemelet ut og jevn kraften til saus; smak til med 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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