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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. 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. 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. 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. 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. 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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 349) → Modernised~88% of the text changedremovedadded
1 stk kanin (flådd og renset). 1 ss salt (til kokevannet). 30 gr. smør g smør. 30 gr. hvetemel ½ l. g hvetemel. 1 l kaninkraft (fra kokingen). 2 løk. Eftetat stk løk (renset og finhakket). eddik og sukker (kan tilsettes etter smak). Vask kaninen er vasket godt og utvannet, settes la den over ilden ligge i kaldt vann en stund, slik at blodet trekker ut.. Legg kaninen i kokende, saltet vann; småkoker vann og la den småkoke ca. 1 time. Til sausen: smøret smeltes, time, til kjøttet er mørt.. Smelt smøret, rør inn melet røres i og blir lyst brunt, kraften spes i litt efter litt, småkoker spe med 1 liter av kaninkraften. La sausen småkoke 10 minutter, tilsett minutter.. Rør inn den rensede, finhakkede løk, løken og kok i videre 5 minutter. Eddik Smak til med salt, og sukker kan has i. eventuelt litt eddik og sukker.. Del kaninen i stykker, legg den på fat og hell løksausen over eller server den ved siden.

Note on Modernised

Mengder er beholdt, men oppgitt i moderne mål (dl/liter, gram). Kanin og salt til kokevannet er ført opp i ingredienslisten. Fremgangsmåten er delt i trinn og språket modernisert.

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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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