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Curry of Rabbit

A rabbit curry simmered with tomatoes, flour, curry powder, milk, and spices, served over boiled rice.

From an old cookbook · modernised transcription
By Tracy, Suzanne. [from old catalog] · From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Tomato and pepper are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Curry of Rabbit

Ingredients

Directions

Prepare the rabbit

  1. Cut the rabbit into serving pieces.

  2. Brown in hot butter.

  3. Remove from the butter and put into a stew kettle.

  4. Add one large onion, cut into slices.

Make the sauce

  1. Cook one tablespoonful of flour and one teaspoonful of curry powder in the butter in which the rabbit was browned.

  2. Add one cupful of water or stock and stir until thickened.

  3. Then add one cupful of strained tomatoes, one teaspoonful of sugar, pepper, and salt to taste.

  4. Pour this over the rabbit and stew until tender.

  5. Add a cupful of milk.

  6. Heat until boiling hot.

Serve

  1. Serve with boiled rice.

Nutrition, whole recipe (rough)

725Calories
24 gProtein
10 gFat
136 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Tracy, Suzanne. [from old catalog]. 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. See the original page.

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. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  2. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

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

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

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rabbit (in the method)
Is the main protein; browning and slow stewing make it tender and flavourful.
Flour
Thickens the sauce as it cooks in the butter, giving it body.
Strained tomatoes
Provide acidity and body to the sauce, balancing the richness of the milk.
Milk
Adds richness and mellows the sauce's flavour when heated.
Sugar
Balances the acidity of the tomatoes for a rounder flavour.

The step that matters

Add the milk and heat until boiling hot. Milk can curdle or scorch if it is boiled hard or left too long over high heat. Heating it gently until just hot keeps the sauce smooth and creamy.

Swap the onion

How well each one fits the dish's main ingredients (flour, tomato, sugar, milk, pepper):

  1. Capsicumfits better
  2. Sweet potatofits better
  3. Okrafits better
  4. Onionthe original

Fit is the average pairing score against flour, tomato, sugar, milk, pepper. 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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