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Roast Hazel Grouse I

Erken's Roast Hazel Grouse I (1914): 3–4 hazel grouse are cleaned with as little washing as possible, salted, covered with pork fat and fried in butter with basting juices of bouillon and cream. Split lengthwise and served with fried potatoes and boiled apples with redcurrant jelly.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 325 (falt i det fri)

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About the dish

The first of two hazel grouse recipes on the page. Erken opens the section by noting that the meat of the hazel grouse is white with a pronounced game flavor, and that the legs are covered with feathers right down to the toes. She stresses that hazel grouse should be washed as little as possible to preserve the flavor.

How to make it

  1. 1

    Clean the birds

    Pluck, singe, open and clean the hazel grouse. Wash them as little as possible and dry them well – the less washing, the better the flavor.

  2. 2

    Salt and cover with pork fat

    Rub the birds with salt, truss them and lay thin slices of pork fat over the breast.

  3. 3

    Brown and cook

    Brown the butter and brown the birds on all sides. Continue cooking them covered for about 30–40 minutes, and baste often with bouillon and cream.

  4. 4

    Plate

    Split the birds lengthwise when plating. Place them on a warm platter with fried potatoes and halved boiled apples filled with redcurrant jelly, and garnish with lettuce or parsley. Strain and boil up the juices and serve them alongside.

Changes from the original

Modernized measurements (dl), "pork fat" specified as pork belly, and the reference "cooked like partridge" is written out as concrete cooking steps (brown in butter, cook covered with basting). The amount of cream in the OCR is unclear and interpreted as 1 dl thick cream.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 325) → 1949 (korrekturlest, s. 359)~64% av teksten endretfjernetlagt til
3–4 Stekte jerper I. (Gelinottes roties.) 3—4 jerper 100 gr. flesk 100 gr. smør salt 3 del. buljong 1 ½ l. kraft eller vann 4 del. tyk tykk fløte. Jerpenes kjøtt er hvitt med en utpreget smak av vilt. Benene er dekket med fjær like ned til tærne. Hannen kjennes på dens mørke tegning på brystet. Fuglene plukkes, svides, aapnes, svies, åpnes, vaskes og tørres. tørkes. Jo mindre vask av jerperne jerpene desto bedre. Stekes som raphøns. rapphøns. Ved anretningen kløves de langsefter, omgives omgis med stekte poteter, overskaarne, overskårne, kokte epler, fyldt fylt med ribsgelé, ripsgelé, salat eller persille.

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Frequently asked questions

How many hazel grouse do I need for four servings?
The recipe figures 3–4 hazel grouse for 4 servings, together with 100 g pork fat, 100 g butter, salt, 3 dl bouillon and 1 dl thick cream.
How do I prepare the birds?
The hazel grouse are plucked, singed, opened, washed and dried. The book stresses that the less washing, the better – so a quick rinse and good drying. Then they are cooked like partridge.
What is served with it?
When plating, the birds are split lengthwise and surrounded by fried potatoes, halved boiled apples filled with redcurrant jelly, plus lettuce or parsley.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 325. The total time is about 70 minutes.

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