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Babbit with Onions

A rabbit simmered in cold water, optionally with onion gravy or white stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rabbit and onion are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,292 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Babbit with Onions

Ingredients

Directions

  1. Truss the rabbit and place it in cold water.

  2. If boiling, pour onion gravy over the rabbit.

  3. If you have a white stock pot, boil the rabbit in that.

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 + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,292 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Rabbit
Provides the main protein; its lean meat becomes tender with slow moist cooking.
Onion gravy
Adds savory onion flavor and moisture to the rabbit as it cooks.

“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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