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Another Way of Heating Cold Rabbit

A dish of rabbit cooked gently in a buttered milk mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Another Way of Heating Cold Rabbit

Ingredients

Directions

Prepare

  1. In a saucepan, combine the milk, butter, and salt.

  2. Heat the mixture until warm, but do not let it boil.

  3. Cut the cold rabbit meat into small pieces or mince it as desired.

Cook and serve

  1. Add the meat to the warm milk mixture and heat until hot.

  2. Serve immediately.

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

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

  2. Rabbit + meattop 12% of all pairs
    Smell alikelow
    Cooked together315 recipes

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

  3. Butter + rabbittop 15% of all pairs
    Smell alikemoderate
    Cooked together1,448 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Milk + rabbittop 18% of all pairs
    Smell alikemoderate
    Cooked together284 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

Milk
Forms the warm, creamy liquid that the meat is heated in.
Butter
Adds fat, richness and a smooth mouthfeel to the milk.
Cold rabbit meat
The main protein, heated through in the warm milk mixture.

The step that matters

Heat the milk mixture without boiling. Milk that boils can scorch on the pan base and may separate or form a skin, so it should only be warmed before the meat is added.

“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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