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Rabbit Patties

A savory patty made from minced rabbit meat, suet, spices, and flour, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Rabbit Patties

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rabbit Patties

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.

Prepare the gravy

  1. Remove skin and sinew from the rabbit meat and mince it finely with the suet.

  2. Bruise the bones and place them in a saucepan with salt, pepper, nutmeg, and lemon rind.

  3. Simmer the mixture until the gravy is flavorful.

  4. Thicken the gravy with flour and butter.

Fill and bake

  1. Add the minced rabbit and heat until hot.

  2. Preheat the oven to 400°F (200°C).

  3. Fill patty pans with the hot mince.

  4. Cover the pans.

  5. Bake until golden.

Serve

  1. Serve on a napkin.

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.

Photo for illustrative purposes only · Contact us to use it

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Meat + rabbittop 12% of all pairs
    Smell alikelow
    Cooked together315 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

White meat from rabbit
Forms the main body of the patties, giving them a substantial, tender texture when cooked.
Suet
Adds fat that keeps the minced meat moist and rich during baking.
Flour
Thickens the gravy so the mince holds together rather than running out of the patties.
Butter
Enriches the thickened gravy with fat and adds flavour and a golden colour.
Grated lemon rind
Contributes aromatic citrus oil that brightens the savoury gravy.

The step that matters

Thicken the gravy with flour and butter. Flour must be cooked with butter and stirred into simmering liquid so starch swells evenly without lumps. Properly thickened gravy binds the minced meat, so the patties hold their shape instead of becoming loose or wet.

“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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