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Stewed Rabbit

A stew of rabbit with onions, cloves, lemon peel, forcemeat balls, liver, butter, flour, and mushroom catsup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Stewed Rabbit

Ingredients

Directions

Prepare and simmer

  1. In a stewpan, combine the rabbit joints, sliced onions, cloves, and minced lemon peel.

  2. Add enough water to cover the meat and bring to a boil.

  3. Once the rabbit is nearly cooked, add the forcemeat balls and the finely chopped liver.

Finish the gravy

  1. Thicken the gravy with the butter and flour mixture.

  2. Stir in the mushroom catsup, bring to a boil, and serve.

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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Clove + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

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

  4. Clove + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,663 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  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 as it simmers slowly in liquid.
Butter and flour
Flour thickens the gravy, and butter adds richness and a smooth mouthfeel.
Onions
Break down during stewing, adding body and savoury sweetness to the gravy.
Mushroom catsup
Adds deep savoury, umami flavour to the finished gravy.

The step that matters

Thicken the gravy with the butter and flour mixture. Flour must be cooked into the fat and liquid while simmering, or the gravy can taste raw and stay lumpy. Stirring steadily while the liquid is at a simmer helps it thicken smoothly.

Swap the lemon

How well each one fits the dish's main ingredients (rabbit, onion, clove, butter, flour, mushroom, meat):

  1. Coconutfits better
  2. Avocadofits better
  3. Lemonthe original
  4. Mangofits about as well

Fit is the average pairing score against rabbit, onion, clove, butter, flour, mushroom, 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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