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Fried Rabbit

Fried rabbit pieces served with butter, shallot, and ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and shallot match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,081 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Rabbit

Ingredients

Directions

  1. Flour the rabbit pieces well.

  2. Heat the dripping in a frying pan until hot.

  3. Add the rabbit to the pan and fry until golden brown.

  4. Place the butter on a dish, add the chopped shallot and ketchup, then top with the fried 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. Flour + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Rabbit + shallottop 12% of all pairs
    Smell alikemoderate
    Cooked together157 recipes

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rabbit + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  5. Flour + ketchuptop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rabbit
Forms the main protein of the dish, cooked by frying until golden.
Flour
Coats the rabbit so it browns well and develops a crisp outer crust when fried.
Dripping
Conducts heat for frying and adds richness and flavour to the crust.
Butter
Adds richness and flavour to the dish when placed beneath the fried rabbit.

The step that matters

Frying the rabbit until golden brown. Floured pieces need hot fat so the coating browns and crisps quickly rather than absorbing grease and turning soggy. Crowding the pan lowers the fat temperature, so fry in batches if needed.

“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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