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

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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