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Gelatine of Rabbit

A rabbit dish baked with eggs, ham, and gelatin after simmering.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Gelatine of Rabbit

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Soak the rabbit joints in strong saltwater for 2 hours, then remove the rabbit.

  2. Season the rabbit with salt, pepper, and cayenne, then simmer gently.

Assemble the mold

  1. Remove the meat from the bones and cut it into neat pieces.

  2. Arrange the meat in a mold with the eggs and ham.

  3. Add the bones and gelatin to the liquid in the saucepan.

  4. Simmer for 1 hour.

  5. Strain the liquid over the rabbit mixture.

  6. Cover the mixture.

Bake and serve

  1. Bake for 30 minutes at 350°F (175°C).

  2. Turn out the dish once cold.

  3. Save a little liquid to decorate.

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

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

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

    Shared aroma: 2-pentylpyridine (fat).

  4. Pepper + hamtop 23% of all pairs
    Smell alikelow
    Cooked together6,058 recipes

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

  5. Rabbit + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked 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
Provides the main meat, which is set in the jelly.
Eggs
Help bind the mixture and set it firmly as it cooks.
Gelatine
Sets the cooled cooking liquid into a firm jelly.
Ham
Adds savoury flavour and richness to the meat in the mold.

The step that matters

Simmer gently. Gentle heat keeps the rabbit meat tender and the liquid clear. Boiling toughens the meat's proteins and churns particles into the stock, leaving it cloudy and less pleasant to set.

“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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