Name: Roast Rabbits
Ingredients: 1 rabbit; liver sauce

Why it works: Rabbit and liver work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 233 recipes. Both carry geraniol, which smells rose, geranium. The science ↓

Roast Rabbits

Ingredients

1 rabbit
liver sauce

Directions

Remove the legs and shoulders from the rabbit.
Cut the back into two parts by placing the knife in the joint.
Serve with liver 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.

Rabbit + livertop 15% of all pairs

Smell alikelow

Cooked together233 recipes

Shared aroma: geraniol (rose, geranium).
Rabbit + saucetop 16% of all pairs

Smell alikemoderate

Cooked together330 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Liver + saucetop 23% of all pairs

Smell alikelow

Cooked together499 recipes

Shared aroma: decanoic acid (soapy, waxy).