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Tinned Rabbit Hot Pot

A baked hot pot made with tinned rabbit, boiled pork, fried onions, herbs, stock, and browned potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Onion and potato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 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 and dredge the bottom and sides with bread crumbs.

Layer and bake

  1. Layer fried onions at the bottom, followed by boiled pork, seasoned with pepper, salt, and mixed herbs.

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

  3. Cover with more pork and onions, and mix in chopped cooked carrots if available.

  4. Pour over the well-seasoned thickened stock, ensuring it is not too thin.

  5. Top with halved browned potatoes.

  6. Bake in the oven for 10 minutes and 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. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  2. Carrot + potatotop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Pork + potatotop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

  4. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  5. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 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
Provides the main meat, which becomes tender and flavourful as it cooks in the stock.
Thickened stock
Adds moisture and body, so the layers stay juicy rather than dry during baking.
Browned potatoes
Form a golden, crisp-edged topping that adds texture and savoury browning.
Fried onions
Add sweetness and depth of flavour as they soften into the layers.

The step that matters

Pour over the thickened stock. If the stock is too thin, it will not thicken and bind the layers well, and the filling may turn watery or dry out unevenly. Seasoning it well matters because the liquid carries flavour through the whole dish.

Swap the carrot

The recipe marks carrot as optional. How well each one fits the dish's main ingredients (rabbit, pork, onion, pepper, bread, potato):

  1. Capsicumfits better
  2. Mustardfits about as well
  3. Asparagusfits about as well
  4. Carrotthe original

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