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Roast Hazel Grouse II

Erken's Roast Hazel Grouse II (1914): two hazel grouse are scalded in boiling milk, larded with pork fat and laid in milk overnight for whiter and juicier meat. Browned in butter and cooked covered with basting juices of cream and the milk, served with apple sauce, bread sauce and the boiled-up juices.

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

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About the dish

Erken's second hazel grouse recipe builds on an old trick: the breast is scalded in boiling milk and laid in milk overnight to become whiter and juicier. Served with apple sauce and bread sauce, classic English-inspired game accompaniments.

How to make it

  1. 1

    Clean and scald

    Clean the birds and dry them. Dip the breasts in boiling milk.

  2. 2

    Lard

    Lard the breasts with fine strips of pork fat.

  3. 3

    Lay in milk overnight

    Lay the hazel grouse breast down in a deep dish and pour milk over so the breast is covered. Let them lie in the milk overnight; the meat becomes whiter and juicier.

  4. 4

    Brown and cook

    Take up the birds, dry them lightly and salt them. Brown them in butter. Then lay them breast up and baste with cream and the milk they have lain in. Cook covered until tender, about 30–40 minutes, and baste often with the juices.

  5. 5

    Serve

    Boil up the juices and serve the hazel grouse with apple sauce, bread sauce and the boiled-up juices.

Changes from the original

The original lacks quantities; here practical amounts of milk, cream, butter and pork fat are set. The OCR's "pour on water" is corrected to milk, in keeping with the following sentence about the birds lying in the milk overnight.

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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
1914 (proofread, p. 325) → Modernised~78% of the text changedremovedadded
2 stk jerper (renset og tørket). 75 g smør (til bruning). 5 dl melk (til skolding og legging over natten). 1,5 dl fløte flesk. Fuglene rengjøres (til dryppekraft). 75 g sideflesk (skåret i fine strimler til spekking). 1 tsk salt. eplemos (til servering). brødsaus (til servering). Rens fuglene og tørres. Fuglenes bryst dyppes tørk dem. Dypp brystene i kokende melk og spækkes derefter melk.. Spekk brystene med fine fleskestrimler. Jerperne lægges fleskestrimler.. Legg jerpene med brystet ned i et dypt fat og paaheldes melk, saa meget, at hell over melk så brystet er dækket; ligger dekket. La dem ligge i melken natten over; kjøttet blir hvitere og saftigere paa denne maate. Fuglene brunes saftigere.. Ta fuglene opp, tørk dem lett og salt dem. Brun dem i smør, smør. Legg dem så med brystet lægges nu opad, dryppes opp og drypp med fløte og den melk, fuglene melken de har ligget i. Stekes Stek under lok, dryppes lokk til de er møre, ca. 30–40 minutter, og drypp ofte med skyen. Serveres med eplemos skyen.. Kok opp skyen og server jerpene med eplemos, brødsaus foruten og den opkokte sky. oppkokte skyen.

Note on Modernised

Originalen mangler mengder; her er det satt praktiske mengder melk, fløte, smør og flesk. OCR-ens «paaheldes vand» er rettet til melk, i samsvar med den følgende setningen om at fuglene ligger i melken natten over.

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Frequently asked questions

Why is the total time so long?
Because the hazel grouse must lie breast down in milk overnight. The cooking itself takes only part of the time; the milk bath makes the meat whiter and juicier.
How is the breast larded?
The breast is first dipped in boiling milk, then it is larded with fine strips of pork fat.
How are the birds cooked?
They are browned in butter, laid breast up, basted with cream and the milk they have lain in, and cooked covered while basted often with the juices.
What is served with it?
Apple sauce and bread sauce, plus the boiled-up juices. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 325.

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