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Roast Hare or Rabbit

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Roast Hare or Rabbit

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Skin the hare or rabbit and wash it well in cold water.

  2. Rinse thoroughly in lukewarm water.

  3. If musty, rub the insides with vinegar, then wash again in lukewarm water.

  4. Wipe the animal with a soft cloth.

  5. Stuff the hare or rabbit with dressing, sew it up, and truss it.

  6. Roast in a 400°F (200°C) oven for 30 to 45 minutes, basting constantly with butter and dredging with flour before each basting.

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 + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: acetaldehyde (pungent, ethereal).

  3. Rabbit + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,448 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Vinegar + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together13,513 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  5. Rabbit + vinegartop 27% of all pairs
    Smell alikemoderate
    Cooked together198 recipes

    Shared aroma: acetoin (butter, cream).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

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