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Rabbit, Jugged

A rabbit stewed in stock, port or claret, with onion, cloves, peppercorns, and bouquet garni, served with veal forcemeat and red‑currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Rabbit, Jugged

Ingredients

Directions

Prepare and brown

  1. Wash and dry the rabbit, then cut it into neat joints.

  2. In a skillet, heat 2 oz. of butter and fry the rabbit joints until well browned.

Simmer

  1. Add the stock, port or claret, lemon juice, onion, cloves, peppercorns, and bouquet garni.

  2. Cover and simmer for about 2 hours until tender.

Serve

  1. Serve with veal forcemeat and red-currant jelly.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Rabbit
Provides the meat that becomes tender during long, gentle simmering.
Butter
Carries heat for browning the rabbit joints and adds rich flavour.
Stock
Forms the moist cooking liquid that braises the meat until tender.
Port or claret
Adds acidity and depth to the braising liquid, enriching its flavour.
Red-currant jelly
Adds sweetness and sharp fruit acidity that balances the savoury meat.

The step that matters

Browning the rabbit joints. Frying the joints until well browned builds deep flavour through the Maillard reaction. Pale joints give a weaker, flatter taste in the finished braise.

Swap the onion

How well each one fits the dish's main ingredients (rabbit, lemon, butter, flour, clove, parsley, thyme):

  1. Shallotfits better
  2. Leekfits better
  3. Arrowrootfits better
  4. Onionthe original

Fit is the average pairing score against rabbit, lemon, butter, flour, clove, parsley, thyme. 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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