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To 'pot Rabbits

A rabbit dish cooked in a pot with butter and spices, then finished with livers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and allspice match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 6,395 recipes. Both carry estragole, which smells anise, licorice. The science ↓

To 'pot Rabbits

Ingredients

Directions

Prepare

  1. Cut up the rabbits and remove the leg bones at the thigh.

  2. Pack the rabbit pieces closely in a small pan, seasoning with pepper, mace, Cayenne, salt, and allspice in fine powder, and make the top smooth.

  3. Keep the heads and carcasses aside.

  4. Remove meat from the neck.

Bake

  1. Add a good amount of butter and bake gently.

Transfer to pots

  1. After two days, transfer to small pots, adding more butter and the livers.

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. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  2. Mace + allspicetop 7% of all pairs
    Smell alikemoderate
    Cooked together3,189 recipes

    Shared aroma: methyleugenol (clove, spice).

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

    Shared aroma: decanal (soap, orange peel).

  4. Pepper + macetop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  5. Rabbit + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together1,334 recipes

    Shared aroma: 2-pentylpyridine (fat).

Pepper and mace barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rabbits
Provide the meat that forms the body of the dish, becoming tender during slow baking.
Butter
Adds moisture and richness, coating the meat so it stays soft during gentle baking.
Livers (in the method)
Add richness and a deeper, savoury flavour to the butter-enriched meat.
Allspice
Adds a warm, aromatic spice flavour to the packed meat.

The step that matters

Bake gently with plenty of butter. Lean rabbit meat toughens and dries when cooked hot and fast. Gentle heat and a generous coating of fat help keep the meat moist and tender.

Swap the mace

How well each one fits the dish's main ingredients (rabbit, pepper, allspice, butter):

  1. Thymefits better
  2. Nutmegfits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against rabbit, pepper, allspice, butter. 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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