Skip to main content
Main

Stewed Rabbits in Milk

A stew of rabbit joints simmered in milk with mace, flour, salt, and cayenne pepper.

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

Why it works: Rabbit and flour are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,067 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Stewed Rabbits in Milk

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the sauce base

  1. Mix the flour smoothly with ½ cup of the milk.

  2. Add the remaining milk to the flour mixture.

Stew the rabbit

  1. Place the rabbit joints in a stewpan with the milk and other ingredients.

  2. Simmer gently until the rabbits are tender, about 30 minutes.

  3. Stir occasionally to keep the milk smooth and prevent burning.

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

    Shared aroma: acetaldehyde (pungent, ethereal).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  4. Milk + macetop 17% of all pairs
    Smell alikelow
    Cooked together3,346 recipes

    Shared aroma: sabinene (woody, terpenic).

  5. Rabbit + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together284 recipes

    Shared aroma: decanal (soap, orange peel).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Young rabbits
Provide the main meat, which becomes tender through slow simmering.
Milk
Forms the creamy liquid of the stew and keeps the meat moist as it cooks.
Flour
Thickens the milk into a smooth sauce that coats the rabbit.

The step that matters

Keep the milk smooth while simmering. Milk can scorch on the bottom of the pan and curdle or separate at a rolling boil. Mixing the flour in fully first and stirring occasionally during gentle simmering keeps the sauce smooth and prevents burning.

Swap the mace

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

  1. Turmericfits better
  2. Nutmegfits better
  3. Cardamomfits better
  4. Macethe original

Fit is the average pairing score against rabbit, milk, flour, pepper. 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

Rabbit PattiesRabbit Patties6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes