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 Patties
Ingredients
Directions
The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the filling
Cut the rabbit and bacon into small dice.
Season with salt and pepper, then mix well.
Moisten the mixture with stock or water.
Assemble and bake
Line patty pans with pastry and fill them with the meat mixture.
Cover with pastry lids and brush with beaten egg.
Bake in a moderate oven at 350°F (175°C) until golden.
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.
Photo for illustrative purposes only · Contact us to use it
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.
-
Rabbit + hamtop 13% of all pairsSmell alikemoderateCooked together273 recipes
Shared aroma: decanal (soap, orange peel).
-
Ham + eggtop 17% of all pairsSmell alikemoderateCooked together4,526 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Rabbit + peppertop 18% of all pairsSmell alikemoderateCooked together1,334 recipes
Shared aroma: 2-pentylpyridine (fat).
-
Ham + peppertop 23% of all pairsSmell alikelowCooked together6,058 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Rabbit + eggtop 27% of all pairsSmell alikemoderateCooked together558 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
- Forms the main meaty filling of the patties.
- Ham or lean bacon
- Adds savoury flavour and fat to the filling.
- Stock or water
- Moistens the meat so the filling stays juicy during baking.
- Pastry
- Forms the crisp case and lid that enclose the filling.
- Egg
- Brushed on top, it helps the pastry turn golden and glossy.
The step that matters
Moisten the mixture with stock or water. Raw lean meat dries out in the oven, so adding enough liquid keeps the filling tender and juicy while the pastry bakes.
“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
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.