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Rabbit

A rabbit dish served with gravy, jelly, croutons, and cooked vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rabbit and meat work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 315 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Rabbit

Ingredients

Directions

Prepare

  1. Warm the rabbit between two plates.

  2. Stew down the bones to make the gravy.

  3. Add a bit of jelly to improve the gravy; use 1 pint for ½ to ¾ pound of rabbit.

Serve

  1. Arrange it in little piles around the rabbit, omitting the sausages.

  2. For a brown hash, use rabbit gravy or make a piquant sauce.

  3. Reheat the meat and garnish the dish with croutons or a border of cooked vegetables.

  4. Place fried forcemeat balls around the dish if desired.

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 + meattop 12% of all pairs
    Smell alikelow
    Cooked together315 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Rabbit
Forms the main body of the dish, so its gentle reheating keeps the meat tender.
Rabbit gravy
Adds moisture and savoury richness that coats the meat and binds the dish together.
Jelly
Adds body and a touch of sweetness to the gravy, giving it a glossier texture.

The step that matters

Reheat the meat gently. Rabbit meat is lean and dries out and toughens when overheated, so it should be warmed slowly rather than boiled.

“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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