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Roasting

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Beef and lamb match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 896 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Roasting

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

  1. Preheat the oven to 400°F (200°C).

  2. Roast the meat for 15 minutes per pound, adjusting for size.

  3. Start with high heat to coagulate the surface.

  4. Cover with white paper if the oven is too hot to prevent scorching.

  5. Remove the paper 30 minutes before done to allow browning.

  6. Baste mutton in its own fat and dredge with flour towards the end.

  7. Serve beef with scraped horse-radish and sauce.

  8. Serve mutton with red currant jelly or onion sauce.

  9. Roast venison and lamb for 15 minutes per pound, serving lamb with mint sauce.

  10. Cook veal thoroughly in a hot oven, basting with lard or dripping, and dredging with flour or breadcrumbs.

  11. Stuff the fillet of veal and roast for 2.5 hours.

  12. For turkey and fowl, stuff the breasts with forcemeat and serve with made gravy.

  13. For geese and ducks, stuff with sage and onions mixed with potato or breadcrumbs, baste well, and serve with gravy and apple 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. Beef + lambtop 4% of all pairs
    Smell alikestrong
    Cooked together896 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Lamb + horsetop 5% of all pairs
    Smell alikestrong
    Cooked together7 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Mutton + lambtop 8% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  4. Lamb + turkeytop 8% of all pairs
    Smell alikestrong
    Cooked together54 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Beef + horsetop 8% of all pairs
    Smell alikemoderate
    Cooked together81 recipes

    Shared aroma: decanal (soap, orange peel).

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

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