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Rabbits En G Alien T Me for a Dish

A dish of boned rabbits rolled around forcemeat, ham and fowl, larded with bacon, braised and served with cullis.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Rabbit and ham work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 273 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Rabbits En G Alien T Me for a Dish

Ingredients

Directions

Prepare

  1. Lay the boned rabbits flat.

  2. Spread a little light forcemeat on each rabbit.

  3. Add slices of lean ham and breast of fowl.

  4. Roll the rabbits tightly and sew them up.

  5. Lard the top with neat slices of fat bacon.

Cook and serve

  1. Blanch and braise the rabbits.

  2. Glaze the larding and place good cullis underneath.

  3. Serve hot.

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 + hamtop 13% of all pairs
    Smell alikemoderate
    Cooked together273 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

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

  3. Rabbit + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together1,334 recipes

    Shared aroma: 2-pentylpyridine (fat).

  4. Ham + peppertop 23% of all pairs
    Smell alikelow
    Cooked together6,058 recipes

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

  5. Rabbit + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked together558 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

Rabbits
Provide the main lean meat that is rolled around the filling and braised until tender.
Light forcemeat
Adds a soft, moist layer that keeps the lean rabbit meat from drying out during cooking.
Lean ham
Adds savoury flavour and a contrasting colour inside the rolled rabbit.
Breast of fowl
Adds tender, mild meat to the filling, contributing texture and body.
Fat bacon
Melts and bastes the surface during braising, adding fat, flavour and browning.
Good cullis
Rich meat sauce that flavours the braising liquid and the dish served with it.

The step that matters

Roll the rabbits tightly and sew them up.. A tight, even roll keeps the filling in place and gives neat slices. Loose rolling lets filling escape and the meat cook unevenly during braising.

“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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