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Rabbit and Pickled Pork

A boiled rabbit served with pickled pork, parsley, butter, or onion sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rabbit and pork work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 832 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Rabbit and Pickled Pork

Ingredients

Directions

Prepare the rabbit

  1. Wash the rabbit in cold water.

  2. Cut off the legs at the first joint and clear out all the blood from the head and neck.

  3. Truss the rabbit into a proper shape.

Boil

  1. Put the rabbit into boiling water and let it boil gently for 40 minutes to 1 hour, depending on size.

  2. Wash and scrape the pickled pork, then add it to the boiling water with the skin side up.

  3. Boil the pork for 1 hour for a thin piece or 3 hours for a leg weighing 8 pounds.

  4. Keep the water well skimmed.

Serve

  1. Serve boiled rabbit with parsley and butter or onion sauce.

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 + porktop 6% of all pairs
    Smell alikemoderate
    Cooked together832 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  3. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  5. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Rabbit
Is the main meat, cooked gently in boiling water until tender.
Pickled pork
Adds salty, savoury flavour to the cooking water and the dish.
Butter
Adds richness and a smooth fat to the served rabbit.

The step that matters

Keep the water well skimmed. Foam and scum rising from boiling meat can cloud the liquid and carry impurities back into the meat. Skimming keeps the broth clear and the flavour clean.

Swap the parsley

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

  1. Garlicfits better
  2. Capersfits better
  3. Thymefits better
  4. Parsleythe original

Fit is the average pairing score against rabbit, pork, butter, onion, sauce. 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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