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Stewed Rabiht

A rabbit stew with pork or bacon, milk, onions, parsley, and a butter‑flour sauce, served with sliced hard‑boiled eggs and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 ↓

Stewed Rabiht

Ingredients

Directions

Prepare the rabbit

  1. Cook the rabbit pieces in salted water until nearly done.

  2. Remove the rabbit and strain the cooking water.

Make the stew

  1. In a stew pan, combine the rabbit, pork or bacon, and enough water to cover.

  2. Add milk, pepper, salt, onion, and parsley; bring to a boil.

  3. In a separate bowl, mix butter and flour, then stir into the stew.

  4. Let it boil once more, then serve in a covered dish topped with sliced hard-boiled eggs and bread crumbs.

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. Rabbit + porktop 6% of all pairs
    Smell alikemoderate
    Cooked together832 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Flour
Thickens the stew liquid when mixed with butter and stirred in.
Butter
Mixed with flour to form a paste that thickens the stew and adds richness.
Milk
Adds creaminess and mild sweetness to the stewing liquid.
Hard-boiled eggs
Add richness and a firm, sliced texture as a topping.

The step that matters

Stirring in the butter and flour mixture. Flour mixed with butter must be stirred in evenly and then boiled again so the starch cooks fully and thickens smoothly without lumps or a raw floury taste.

Swap the onion

How well each one fits the dish's main ingredients (rabbit, pork, milk, pepper, parsley, butter, flour):

  1. Potatofits better
  2. Shallotfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against rabbit, pork, milk, pepper, parsley, butter, flour. 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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