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Rabbit, Boned Wd Roasted

A roasted rabbit stuffed with a mushroom and bacon filling, served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rabbit, Boned Wd Roasted

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.

Prepare

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

  2. If desired, omit bacon inside the rabbit but cover the back with bacon slices.

Stuff and roast

  1. For the filling, lightly cook tiny mushrooms in butter and season with salt, pepper, grated lemon peel, and nutmeg.

  2. Stuff the rabbit with the mushroom mixture and sew it up.

  3. Bake or roast the rabbit, basting with the butter from the mushrooms.

Serve

  1. Serve with brown gravy flavored with mushroom ketchup or add pickled mushrooms.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  4. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

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 roasts through while the stuffing and bacon flavor it.
Bacon
Its fat bastes the lean rabbit meat as it cooks, adding moisture and savory flavor.
Butter
Carries the mushroom flavor and enriches the drippings used to baste the rabbit, adding richness and browning.
Tiny mushrooms
Form a savory, moist filling that absorbs the seasoned butter and adds earthy flavor.
Grated lemon peel
Adds bright aroma that lifts the rich filling and meat.

The step that matters

Basting the rabbit with the mushroom butter. Rabbit is very lean and dries out quickly in the oven. Regular basting with the fat keeps the surface moist and helps it brown evenly.

Swap the nutmeg

How well each one fits the dish's main ingredients (rabbit, mushroom, butter, pepper, lemon):

  1. Thymefits better
  2. Parsleyfits better
  3. Marjoramfits better
  4. Nutmegthe original

Fit is the average pairing score against rabbit, mushroom, butter, pepper, lemon. 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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