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Rabbit Pudding

A boiled rabbit and suet mixture formed into a pudding, served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Beef and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,232 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Rabbit Pudding

Ingredients

Directions

Prepare the rabbit

  1. Wash the rabbit in several waters and cut off the head.

  2. Cut the rest of the rabbit into small pieces.

  3. Season the rabbit pieces with pepper, salt, and mushroom powder.

Make the pudding

  1. Make a suet paste by mixing the minced suet with the flour.

  2. Combine the seasoned rabbit with the suet paste, adding a little flour and water as needed.

  3. Wrap the mixture in a cloth and boil for 2.5 hours.

Serve

  1. Serve with gravy in a sauce-tureen.

  2. Optionally, add thin slices of pickled pork.

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. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Rabbit + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together252 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  4. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Rabbit + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

What each ingredient does

Suet
Adds fat that melts during boiling, keeping the pudding moist and rich.
All-purpose flour
Mixes with the suet to form a paste that binds the rabbit and holds its shape.
Rabbit
Provides the main meat, which becomes tender through long, gentle boiling.

The step that matters

Wrapping and boiling the pudding. The cloth must be wrapped firmly so the mixture holds together, and it must boil gently for the full time so the suet paste cooks through and the meat becomes tender.

“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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