How long should the rabbit boil?

The rabbit is placed in boiling, salted water and simmers for about 1 hour, after it has been washed and soaked.

How do I make the onion sauce?

Melt 30 g butter, stir in 30 g wheat flour, thin with 1 liter of rabbit stock and simmer for 10 minutes. Add 2 finely chopped onions and cook for another 5 minutes. Vinegar and sugar can be added to taste.

Why should the rabbit be soaked before boiling?

Soaking was common practice in 1914 to draw out blood and give the game meat a milder flavor. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 315.

Boiled rabbit with onion sauce

Rabbit is boiled tender in salted water for one hour; the cooking stock is used for a roux-based sauce of 30 g butter, 30 g flour and 1 l stock, with two finely chopped onions and optionally vinegar and sugar added.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 315 (falt i det fri)

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About the dish

Rabbit was common domestic and game meat in Erken's time, and the cookbook's rabbit chapter shows how the meat was soaked in cold water or sour milk before cooking to soften the flavor. The onion sauce is a classic white base sauce thinned with the cooking stock.

How to make it

1
Wash and soak the rabbit
Wash the rabbit well and let it lie in cold water for a while, so the blood is drawn out.
2
Boil the rabbit
Place the rabbit in boiling, salted water and let it simmer for about 1 hour, until the meat is tender.
3
Make the roux sauce
Melt the butter, stir in the flour and thin with 1 liter of the rabbit stock. Let the sauce simmer for 10 minutes.
4
Add the onion
Stir in the finely chopped onion and cook for another 5 minutes. Season with salt, and optionally a little vinegar and sugar.
5
Serve
Cut the rabbit into pieces, place it on a platter and pour the onion sauce over it or serve it alongside.

Changes from the original

Amounts are kept, but given in modern measures (dl/liter, grams). Rabbit and salt for the cooking water are listed among the ingredients. The method is divided into steps and the language modernized.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 315) → 1949 (korrekturlest, s. 349)~50% av teksten endretfjernetlagt til

30 gr. smør 30 gr. hvetemel 1 ½ l. kaninkraft 2 løk. ~~Efter at~~ Eftetat kaninen er vasket og ~~utvandet, sættes~~ utvannet, settes den over ilden i kokende, saltet ~~vand; smaakoker~~ vann; småkoker 1 time. Til sausen: ~~Smelt smør, rør~~ smøret smeltes, melet røres i ~~mel, spæd med kraften, smaakok~~ og blir lyst brunt, kraften spes i litt efter litt, småkoker 10 minutter, ~~tilsæt~~ tilsett den rensede, finhakkede løk, kok i 5 minutter. Eddik og sukker kan ~~haves~~ has i.

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Frequently asked questions

How long should the rabbit boil?: The rabbit is placed in boiling, salted water and simmers for about 1 hour, after it has been washed and soaked.
How do I make the onion sauce?: Melt 30 g butter, stir in 30 g wheat flour, thin with 1 liter of rabbit stock and simmer for 10 minutes. Add 2 finely chopped onions and cook for another 5 minutes. Vinegar and sugar can be added to taste.
Why should the rabbit be soaked before boiling?: Soaking was common practice in 1914 to draw out blood and give the game meat a milder flavor. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 315.

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