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Roebuck, Roast

Roebuck roast prepared by removing shank bones, larding with bacon, wrapping in buttered paper, roasting over fire, and served with salt and poivrade sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Roebuck, Roast

Ingredients

Directions

Prepare

  1. Remove the shank bones from the leg of roebuck and trim about 4 inches of the top skin.

  2. Lard the bare area with thin strips of fat bacon.

  3. Wrap the leg in buttered paper, leaving both ends open.

Roast and serve

  1. Roast it over a clear fire until done, about 50 minutes for a 5-pound leg.

  2. Ten minutes before removing from heat, take off the paper and sprinkle a little coarse sea salt over the joint.

  3. Serve with a paper frill around the knuckle and poivrade sauce in a tureen.

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 + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

Fat bacon
Adds fat and moisture to the lean meat as it cooks.
Roebuck leg
Lean game meat that is the main body of the dish.

The step that matters

Roast it over a clear fire until done. Lean game meat dries out quickly when overcooked, so checking doneness rather than relying only on the stated time helps keep the joint juicy.

“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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