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Fricassee Rabbit

A rabbit fricassee with milk, cream, onion, parsley, and rice.

From an old cookbook · modernised transcription
By Margaret Brown · From a historical cookbook (Project Gutenberg) · 3 ingredients
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Why it works: Milk and onion are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 13,418 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Fricassee Rabbit

Ingredients

Directions

Prepare the rabbit

  1. Clean a rabbit and cut it into four quarters.

  2. Season the rabbit with pepper and salt, then coat with flour.

Make the gravy

  1. Fry the rabbit pieces until a delicate brown color is achieved, dusting the pan with flour.

  2. Finely chop the onion and parsley and add them to the pan.

  3. Pour in 1/2 pint of milk and cream.

  4. Return the rabbit to the pan and let it stay for 1/4 hour.

Serve

  1. Boil rice until dry, then arrange it around the dish with the rabbit and gravy in the center.

Nutrition, whole recipe (rough)

193Calories
9 gProtein
8 gFat
22 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Onion1 medium (110g)44

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

By Margaret Brown. Recipe from a historical cookbook (Project Gutenberg).

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. Milk + oniontop 20% of all pairs
    Smell alikemoderate
    Cooked together13,418 recipes

    Shared aroma: hexanal (green, grassy).

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

What each ingredient does

Rabbit (in the method)
Provides the main meat, which browns and becomes tender as it simmers in the gravy.
Flour (in the method)
Coats the rabbit and dusts the pan, helping it brown and thickening the gravy.
Milk
Forms the liquid base of the gravy, adding moisture and a soft, creamy texture.

The step that matters

Fry the rabbit pieces until delicate brown. Browning the flour-coated rabbit builds color and flavor through the Maillard reaction. Frying too hot can scorch the flour before the meat cooks through.

“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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