Name: Curried Rabbit
Ingredients: 1 rabbit, prepared for fricassee; 1 teaspoon onion juice; 1 heaping teaspoon curry powder; a little cold milk or water; boiled rice, for serving

Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Curried Rabbit

Ingredients

1 rabbit, prepared for fricassee
1 teaspoon onion juice
1 heaping teaspoon curry powder
a little cold milk or water
boiled rice, for serving

Directions

Prepare the rabbit as you would for fricassee.
In the gravy, add onion juice and mix curry powder with a little cold milk or water.
Serve the curried rabbit with boiled rice.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Milk + ricetop 7% of all pairs

Smell alikemoderate

Cooked together7,374 recipes

Shared aroma: 2-nonenal (fatty, green).
Onion + ricetop 9% of all pairs

Smell alikemoderate

Cooked together10,433 recipes

Shared aroma: 2,4-decadienal (seaweed).
Rabbit + ricetop 12% of all pairs

Smell alikemoderate

Cooked together252 recipes

Shared aroma: decanal (soap, orange peel).
Rabbit + oniontop 13% of all pairs

Smell alikemoderate

Cooked together1,292 recipes

Shared aroma: decanal (soap, orange peel).
Rabbit + milktop 18% of all pairs

Smell alikemoderate

Cooked together284 recipes

Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rabbit: Forms the main body of the dish as the meat being cooked in the gravy.
Curry powder: Provides the dominant spiced flavour that defines the dish.
Onion juice: Adds a mild savoury onion aroma to the gravy.