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Fricasseed Rabbit

A rabbit cooked in lard, thickened with flour and onions, simmered in water, served with potatoes.

From an old cookbook · modernised transcription
By Margaret Brown · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Why it works: Flour and onion are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 32,460 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fricasseed Rabbit

Ingredients

Directions

Prepare the rabbit

  1. Take a fine, fat rabbit, clean it well, salt and pepper it.

  2. Put it in hot lard to fry until a pretty delicate brown.

  3. When done, take it out and pour out a portion of the grease.

Make the sauce

  1. Cut up three onions.

  2. Thicken with three tablespoonfuls of flour, stir well.

  3. Pour on water enough to cover the rabbit, then put it back in the skillet.

  4. Cover it over and let boil for 3/4 of an hour.

  5. Just before serving, cut up a little parsley and put in.

Serve

  1. Serve it with either roasted or fried potatoes.

Nutrition, whole recipe (rough)

499Calories
14 gProtein
1 gFat
105 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
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. Flour + oniontop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Rabbit (in the method)
Main protein; frying browns the surface and simmering makes the meat tender.
Flour
Thickens the cooking liquid into a smooth gravy as it stirs in.
Onions
Add sweetness and aroma to the gravy as they cook down.

The step that matters

Frying the rabbit until delicate brown. Browning the surface in hot fat builds flavor through the Maillard reaction. Frying too hot can scorch the coating before the meat cooks through, while too little heat leaves it pale and greasy.

“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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