Skip to main content
Main

Tinned Rabbit Hot Pot

A baked hot pot with tinned rabbit, pork, onions, carrots, and seasoned stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tinned Rabbit Hot Pot

Oven, in the book's wordsA sharp oven

Ingredients

Directions

The book says “a sharp oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dish

  1. Preheat the oven to 400°F (200°C).

  2. Grease a deep dish with bacon fat.

  3. Dredge the bottom and sides with bread crumbs.

Layer and bake

  1. Layer fried onions at the bottom.

  2. Layer boiled pork seasoned with pepper, salt, and mixed herbs.

  3. Add the rabbit, cut up and bones removed, and season again.

  4. Cover with more pork and onions.

  5. Mix in chopped cooked carrots if available.

  6. Pour ½ cup of well-seasoned thickened stock over the rabbit, ensuring it is not too thin.

  7. Top with browned potatoes cut in halves.

  8. Bake in the oven for 10 minutes.

  9. 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. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Rabbit + porktop 6% of all pairs
    Smell alikemoderate
    Cooked together832 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Rabbit
Forms the main meat and body of the dish, cooking through in the layered pot.
Pork
Adds savoury richness and fat that keeps the layers moist.
Onions
Soften and sweeten as they cook, adding flavour to the layers.
Thickened stock
Adds moisture and body that keeps the dish from drying out in the oven.
Bread crumbs
Form a crisp coating on the dish's bottom and sides that helps prevent sticking.

The step that matters

Pour the stock at the right thickness. The stock should be well seasoned and not too thin. A thin liquid can run through the layers and leave the dish dry or bland, while a properly thickened stock coats the meat and holds moisture during baking.

Swap the carrot

How well each one fits the dish's main ingredients (rabbit, pork, onion, bread, pepper):

  1. Potatofits better
  2. Capsicumfits better
  3. Mustardfits better
  4. Carrotthe original

Fit is the average pairing score against rabbit, pork, onion, bread, pepper. 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.

You might also like

Brown BreadBrown Bread461 recipesCarrot SoupCarrot Soup134 recipesPork CakePork Cake107 recipesRoast PorkRoast Pork82 recipes