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A Currie of Rabbit

A stew of rabbit pieces cooked with butter, onions, stock, and curry powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rabbit and onion are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,292 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

A Currie of Rabbit

Ingredients

Directions

  1. In a stewpan, melt the butter over medium heat.

  2. Add the rabbit pieces and brown them on all sides.

  3. Remove the rabbit and add the sliced onions to the pan; brown the onions.

  4. Pour in the stock and stir in the curry powder.

  5. Return the rabbit to the pan, cover, and simmer until cooked through.

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. Rabbit + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,292 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Rabbit + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,448 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

Rabbit
Provides the main protein; browning builds flavour and the simmer makes the meat tender.
Butter
Carries the heat for browning and adds richness to the sauce.
Onions
Browning softens and sweetens them, adding body to the curry base.
Curry powder
Supplies the spice flavour that defines the dish.

The step that matters

Browning the rabbit. Searing the pieces on all sides builds deep, savoury flavour through browning reactions. Pale, steamed meat gives a flat curry, so brown in batches if the pan is crowded.

Swap the onion

How well each one fits the dish's main ingredients (rabbit, butter):

  1. Potatofits about as well
  2. Onionthe original
  3. Shallotfits about as well
  4. Mustardfits about as well

Fit is the average pairing score against rabbit, butter. 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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