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Rabbit in Slices

Rabbit slices fried with pickled pork and onion, simmered in a thickened gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 in Slices

Ingredients

Directions

Brown the rabbit

  1. Fry the rabbit slices with pickled pork and chopped onion until browned.

  2. Remove the rabbit from the frying pan and place it in a stewpan.

Make the gravy and stew

  1. Add enough water to cover the rabbit, then season with salt and pepper.

  2. In the frying pan, mix flour and butter to thicken the gravy.

  3. Add the thickened gravy to the stewpan and include force-meat balls if desired.

  4. Simmer until the gravy is as thick as rich cream.

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

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

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Pork + meattop 11% of all pairs
    Smell alikemoderate
    Cooked together3,208 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Rabbit + meattop 12% of all pairs
    Smell alikelow
    Cooked together315 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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 becomes tender during slow simmering in liquid.
Pickled pork
Adds salty, savoury fat and flavour as it browns with the rabbit.
Flour
Thickens the cooking liquid into a gravy when cooked with fat.
Butter
Carries flavour and, combined with flour, forms the base that thickens the gravy.
Onion
Adds aromatic sweetness that deepens as it cooks in the frying pan.

The step that matters

Simmer until the gravy is as thick as rich cream. Flour thickens only as its starch cooks in the hot liquid. Stopping too early leaves a thin gravy, while over-reducing can make it pasty, so judge thickness by eye as it simmers.

Swap the onion

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

  1. Potatofits better
  2. Shallotfits better
  3. Mustardfits better
  4. Onionthe original

Fit is the average pairing score against rabbit, pork, pepper, flour, butter, meat. 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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