Skip to main content
Main

Rabbit a LA Lymchurch

A rabbit dish simmered in white stock with onion, celery, peppercorns, mace, served with celery purée, ham, tongue, and sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Onion and celery are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 18,518 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Rabbit a LA Lymchurch

Ingredients

Directions

Prepare the rabbit

  1. Wash and joint the rabbit.

  2. Blanch the rabbit, then place it in a saucepan with onion, celery, peppercorns, and mace.

  3. Cover with warm white stock and bring to a boil, skimming as necessary.

  4. Cook until the rabbit is tender.

  5. Divide the legs and shoulders, and cut the back into serving pieces.

Assemble and serve

  1. Arrange on a hot dish and coat with Supréme Sauce.

  2. Prepare a rich celery purée, mix with hot cream, and place around the dish as a border.

  3. Slice cooked ham and tongue, and layer them on top of the celery purée, masking with more sauce.

  4. Sprinkle with sieved egg yolk, chopped parsley, and rabbit liver alternately.

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 + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Rabbit + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,292 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Rabbit + celerytop 15% of all pairs
    Smell alikemoderate
    Cooked together240 recipes

    Shared aroma: sabinene (woody, terpenic).

  4. Onion + macetop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

  5. Celery + macetop 17% of all pairs
    Smell alikemoderate
    Cooked together2,769 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Rabbit
Forms the main body of the dish, becoming tender through slow simmering in stock.
White stock
Cooks the rabbit gently and provides moisture, forming the base for the sauce.
Celery
Flavours the cooking liquid and, puréed with cream, forms the border.

The step that matters

Cook until the rabbit is tender. Simmering gently keeps the stock from boiling hard, which would toughen the meat's proteins and leave the rabbit dry and stringy.

Swap the mace

How well each one fits the dish's main ingredients (rabbit, onion, celery):

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

Fit is the average pairing score against rabbit, onion, celery. 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.

You might also like

Cream of Celery SoupCream of Celery Soup113 recipesCelery StewCelery Stew25 recipesCelery CroquettesCelery Croquettes16 recipesCelery Cream SoupCelery Cream Soup15 recipes