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Rabbit Pie

A savory pie filled with rabbit meat, hard‑boiled eggs, ham, seasoning balls, and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rabbit and ham work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 273 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Rabbit Pie

Oven, in the book's wordsA hot oven

Ingredients

Directions

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

Prepare the filling

  1. Stew the rabbit slowly in the oven until tender.

  2. Remove the meat from the bones and chop it.

  3. Mix the rabbit meat with chopped hard-boiled eggs, ham, and cooked seasoning balls.

Assemble and bake

  1. Fill the pie with the mixture and pour in the gravy.

  2. Brush the top of the pie with egg white before baking.

  3. Bake the pie in a hot oven at 400°F (200°C) until the pastry is cooked.

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 + hamtop 13% of all pairs
    Smell alikemoderate
    Cooked together273 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Rabbit + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,448 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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 body and savoury flavour of the filling.
Hard-boiled eggs
Add body and richness to the chopped meat filling.
Ham
Adds salty, savoury depth that complements the rabbit.
Butter
Enriches the pastry, giving it tenderness and a richer flavour.
Gravy
Adds moisture that keeps the filling juicy during baking.

The step that matters

Bake until the pastry is cooked. A hot oven sets and browns the pastry while heating the filling through; underbaked pastry stays pale and soggy on the base.

“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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