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Creamed Rabbit

A creamy rabbit dish made with rabbit meat, mushrooms, corn flour, stock, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Creamed Rabbit

Ingredients

Directions

Prepare the rabbit

  1. Dress and cut up the rabbit.

  2. Cook the pieces until the meat separates from the bone.

  3. Remove the meat from the bone and cut it into small pieces.

Make the sauce

  1. In a saucepan, cook the corn flour in oleomargarine until smooth.

  2. Gradually add the stock, stirring until thickened.

  3. If desired, add a bit of egg yolk for extra thickness.

  4. Season the sauce with salt, pepper, parsley, and mushroom ketchup.

  5. Add the rabbit meat and mushrooms to the sauce, heat through.

Serve

  1. Serve in pattie shells, in a pie, or on corn dodgers.

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 + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Mushroom + corntop 10% of all pairs
    Smell alikestrong
    Cooked together399 recipes

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

  3. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  4. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  5. Mushroom + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Corn flour
Thickens the stock into a smooth sauce as it cooks with the fat.
Oleomargarine
Provides fat that coats the flour so it blends smoothly and adds richness.
Stock from cooking rabbit
Forms the liquid base of the sauce and carries the flavor of the meat.
Cooked rabbit meat
Serves as the main protein, bulking out the creamed sauce.
Egg yolk (in the method)
Adds extra thickness and richness to the sauce when used.

The step that matters

Stirring in the stock. Adding liquid gradually while stirring keeps the starch dispersed, so the sauce thickens smoothly without lumps.

Swap the parsley

How well each one fits the dish's main ingredients (rabbit, meat, mushroom, corn, flour, pepper, ketchup):

  1. Thymefits better
  2. Turmericfits about as well
  3. Celeryfits about as well
  4. Parsleythe original

Fit is the average pairing score against rabbit, meat, mushroom, corn, flour, pepper, ketchup. Candidates are from the same food group and used in at least 100 recipes.

“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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