Name: Rabbit Pif
Ingredients: 1 rabbit; coarse sea salt; butter; bacon; rich biscuit crust

Why it works: Rabbit and biscuit work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 21 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Rabbit Pif

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Line a deep dish with a rich biscuit crust.
Stew the rabbit and season well.
Pour the stewed rabbit into the dish and cover with an upper crust.
Bake at 400°F (200°C) until golden brown.
Clean the snipe, singe, and place a piece of butter inside each one.
Tie a small piece of bacon over the breast of each snipe and bake, basting frequently.
Serve with watercress.

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.

Rabbit + biscuittop 12% of all pairs

Smell alikemoderate

Cooked together21 recipes

Shared aroma: nonanal (fat, citrus).
Rabbit + buttertop 15% of all pairs

Smell alikemoderate

Cooked together1,448 recipes

Shared aroma: decanal (soap, orange peel).
Butter + biscuittop 17% of all pairs

Smell alikemoderate

Cooked together2,009 recipes

Shared aroma: nonanal (fat, citrus).