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Tinned Rabbit Hot Pot

A baked hot pot made with tinned rabbit, pork, onions, vegetables, and 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.

  3. Dredge the bottom and sides of the dish with bread crumbs.

  4. Layer fried onions at the bottom of the dish.

Layer and bake

  1. Add diced boiled pork on top of the onions.

  2. Season the pork with pepper, salt, and mixed herbs.

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

  4. Cover with more pork and onions, using about ½ pound of pork and 1 pound of onions.

  5. If available, chop and mix in a few tablespoons of cooked carrots.

  6. Pour over ½ cup of well-seasoned thickened stock, ensuring it doesn't run among the crumbs.

  7. Top with halved browned potatoes.

  8. Bake in the oven for 10 minutes.

  9. Serve.

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

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

  5. Carrot + oniontop 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
Supplies the main meat, which becomes tender and flavourful as it bakes in the stock.
Pork
Adds richness and fat, so the layers stay moist during baking.
Onions
Add sweetness and savoury depth as they soften and brown under the layers.
Thickened stock
Provides moisture and body, keeping the dish saucy rather than dry.
Potatoes
Form a browned starchy top layer that adds texture and colour.
Bread crumbs
Form a crisp base that helps prevent sticking and adds light browning.

The step that matters

Pour the stock carefully. Pouring slowly keeps the liquid from running through the bread crumbs, which would soak the base and leave it soggy instead of lightly crisp.

Swap the carrot

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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