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Fricassee Rabbit

A stew of rabbit simmered with salt pork, herbs, and a creamy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Mace and nutmeg are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Fricassee Rabbit

Ingredients

Directions

Prepare

  1. Clean the rabbits and soak them in salt water for 30 minutes.

Stew the rabbits

  1. Put the rabbits in a saucepan with cold water, sweet herbs, minced onion, mace, nutmeg, pepper, and salt pork.

  2. Cover and stew until the rabbits are tender.

  3. Remove the rabbits and keep them warm in a dish.

Make the sauce and serve

  1. Add cream, beaten eggs (stirred in gradually), butter, and a thickening made of flour and a little milk to the gravy.

  2. Boil once, then remove from heat and stir in lemon juice.

  3. Pour the sauce over the rabbits before serving.

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.

  1. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Rabbit + porktop 6% of all pairs
    Smell alikemoderate
    Cooked together832 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Onion + porktop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Rabbits
Provide the main meat, which becomes tender through slow, covered stewing in liquid.
Salt pork
Adds savoury fat and flavour that seasons the stewing liquid and the gravy.
Eggs
Beaten eggs stirred into the warm gravy thicken it and give it a smooth, rich body.
Cream
Adds fat and richness, giving the gravy a smooth, mellow texture.
Flour
Thickens the gravy with starch that swells when heated, giving it body.
Lemon juice
Adds acidity that brightens the rich, creamy sauce.

The step that matters

Stirring the eggs into the gravy. Hot gravy can scramble beaten eggs if they are added quickly. Stirring them in gradually, and boiling only once before removing from heat, keeps the sauce smooth and thickened.

Swap the mace

How well each one fits the dish's main ingredients (rabbit, onion, nutmeg, pepper, pork, cream, egg):

  1. Thymefits better
  2. Parsleyfits better
  3. Garlicfits better
  4. Macethe original

Fit is the average pairing score against rabbit, onion, nutmeg, pepper, pork, cream, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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