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Stewed Eabbit

A stew of rabbit cooked in milk thickened with flour and rice flour, seasoned with coarse sea salt, served with mashed potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and potato match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 851 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Stewed Eabbit

Ingredients

Directions

Prepare

  1. Skin and prepare the rabbit.

  2. Cut the rabbit into pieces.

Stew and serve

  1. Stew the rabbit in milk thickened with flour and rice flour.

  2. Season with coarse sea salt when done.

  3. Serve with a wall of mashed potatoes.

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. Rice + potatotop 7% of all pairs
    Smell alikestrong
    Cooked together851 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  4. Rabbit + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together252 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Rabbit + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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 slow stewing.
Milk
Forms the cooking liquid that gives the stew a creamy, rich body.
Flour
Thickens the milk into a sauce as its starch swells when heated.
Rice flour
Adds further thickening with starch, giving a smooth, stable sauce.
Mashed potatoes
Serves as a starchy base that soaks up the stewing sauce.

The step that matters

Stew the rabbit in milk thickened with flour and rice flour. Rabbit is lean and dries out or toughens if boiled hard. Gentle, low simmering lets the meat turn tender while the starch in the flours thickens the milk evenly without scorching or curdling.

Swap the potato

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

  1. Arrowrootfits about as well
  2. Asparagusfits about as well
  3. Potatothe original
  4. Shallotfits about as well

Fit is the average pairing score against rabbit, milk, flour, rice. 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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