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Rabbit, Stuffed and Stewed

A rabbit stuffed with veal forcemeat, wrapped in bacon, stewed in milk and drippings, served with lemon garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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, Stuffed and Stewed

Ingredients

Directions

Prepare and brown

  1. Stuff the rabbit with veal forcemeat and tie the bacon over it.

  2. Truss the rabbit firmly and place it over a clear fire, basting until lightly browned.

Stew and serve

  1. Transfer the rabbit to a stewpan and pour the drippings over it.

  2. Add enough new milk to cover the rabbit and season with pepper and salt if desired.

  3. Cover the saucepan tightly and let the rabbit simmer gently until cooked through.

  4. Serve on a hot dish, garnished with sliced lemon, and pour some of the sauce over it.

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.

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

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

  2. Rabbit + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together626 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Rabbit + vealtop 17% of all pairs
    Smell alikelow
    Cooked together441 recipes

    Shared aroma: 2-pentylpyridine (fat).

  5. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Rabbit
Forms the main body of the stew and provides the meat that cooks until tender.
Veal forcemeat
Stuffs the rabbit, adding richness and moisture as it cooks inside the meat.
Fat bacon
Tied over the rabbit, it bastes the meat with fat as it cooks.
New milk
Covers the rabbit as it simmers, forming a creamy, mildly sweet sauce.

The step that matters

Simmer gently under a tight cover. Rapid boiling toughens the rabbit's proteins and can curdle the milk-based sauce, so a gentle simmer keeps the meat tender and the sauce smooth.

“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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