Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Fried Rabbit
Ingredients
Directions
Prepare
Clean and wash the rabbit thoroughly.
Put the rabbit into boiling water and let it boil ten minutes.
Drain the rabbit.
When cold, cut it into joints.
Coat and fry
Dip the joints into beaten egg.
Coat the joints in fine breadcrumbs.
Season the joints with salt and pepper.
Fry the coated joints in butter and sweet lard over a moderate fire until browned on both sides.
Take the fried joints out.
Make the gravy and serve
Thicken the gravy with a spoonful of flour.
Add a cup of milk or cream to the gravy and let it boil up.
Turn over the rabbits in the gravy.
Serve hot with onion sauce.
Garnish with sliced lemon.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
-
Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + peppertop 19% of all pairsSmell alikemoderateCooked together50,459 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Milk + peppertop 22% of all pairsSmell alikemoderateCooked together26,984 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
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 meat, which is boiled first and then cut into joints for frying.
- Flour
- Thickens the gravy so it becomes smooth and coats the rabbit joints.
- Milk
- Adds moisture and body to the gravy, mellowing its flavour as it boils up.
- Egg (in the method)
- Binds the breadcrumbs to the joints so the coating adheres during frying.
- Fine breadcrumbs (in the method)
- Form a crisp, golden coating that browns in the hot fat.
- Butter and lard (in the method)
- Conduct heat for frying and add richness and browning to the coating.
The step that matters
Fry the coated joints over a moderate fire. Moderate heat lets the breadcrumb coating brown and crisp while the rabbit cooks through. Too high a heat would scorch the outside before the joints are heated inside.
“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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