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Boiled Rabbit

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Rabbit and liver work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 233 recipes. Both carry geraniol, which smells rose, geranium. The science ↓

Boiled Rabbit

Ingredients

Directions

  1. Remove the legs and shoulders from the rabbit.

  2. Cut the back into 2 parts by placing the knife in the joint.

  3. Raise the back with a fork to separate.

  4. Serve with liver sauce.

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 + livertop 15% of all pairs
    Smell alikelow
    Cooked together233 recipes

    Shared aroma: geraniol (rose, geranium).

  2. Rabbit + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked together330 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Liver + saucetop 23% of all pairs
    Smell alikelow
    Cooked together499 recipes

    Shared aroma: decanoic acid (soapy, waxy).

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

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