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Larded Rabbit

A rabbit stewed with ham, sweet herbs, sweet oil, and white wine, then served with its strained gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rabbit and ham work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 273 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Larded Rabbit

Ingredients

Directions

Prepare

  1. Lard the rabbit.

Stew

  1. Place the rabbit in a stewpan with the ham, sweet herbs, sweet oil, and white wine.

  2. Stew slowly until fully cooked.

Serve

  1. Strain the gravy and pour it over the rabbit.

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. Rabbit + hamtop 13% of all pairs
    Smell alikemoderate
    Cooked together273 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Rabbit + white winetop 15% of all pairs
    Smell alikemoderate
    Cooked together132 recipes

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

  3. Ham + white winetop 24% of all pairs
    Smell alikelow
    Cooked together312 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

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

What each ingredient does

Rabbit
Forms the main meat, which becomes tender through slow stewing.
Cold ham
Adds salty, savoury flavour and some fat to the stewed meat.
Sweet oil
Adds fat that helps keep the lean rabbit moist while it cooks.
White wine
Adds acidity that brightens the flavour of the cooking liquid and gravy.
Sweet herbs
Adds aromatic flavour to the stewing liquid and gravy.

The step that matters

Stew slowly until fully cooked.. Rabbit is very lean, so gentle, low heat lets its connective tissue soften and the meat stay tender. Rapid boiling tightens the muscle fibres and leaves the meat dry and tough.

“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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