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To Fricojfee Rabbits Brown

Rabbit pieces are browned in butter, then simmered in a seasoned gravy with anchovy and truffles and garnished with pickles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Ketchup and anchovy match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 479 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

To Fricojfee Rabbits Brown

Ingredients

Directions

  1. Fry the rabbits in butter until light brown.

  2. Place them in a pan with water, lemon pickle, mushroom ketchup, anchovy, truffles, cayenne pepper, and salt.

  3. Simmer over low heat until cooked through.

  4. Thicken the gravy and strain it over the rabbits.

  5. Garnish with pickles.

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. Ketchup + anchovytop 2% of all pairs
    Smell alikestrong
    Cooked together479 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Rabbits
Form the main body of the dish, becoming tender as they simmer.
Butter
Fat that browns the rabbit surface before the liquid is added.
Mushroom ketchup
Adds savoury, umami depth to the gravy.
Anchovy
Melts into the liquid, adding savoury depth to the gravy.
Truffles
Contribute a strong earthy aroma to the gravy.

The step that matters

Simmer over low heat until cooked through. Gentle heat cooks the rabbit evenly and keeps the meat tender; a rolling boil toughens muscle fibres and can break the gravy apart.

“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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