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Gehratene Luiminchen — Roast Rabbits

Roast rabbit larded with bacon and forcemeat, then steamed with milk, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rabbit and lemon work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 626 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Gehratene Luiminchen — Roast Rabbits

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.

Roast

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

  2. Fill the rabbit with forcemeat and lard it with bacon strips.

  3. Roast the rabbit, basting frequently until it is nicely browned.

Steam and serve

  1. Transfer the rabbit to a stew-pan, adding the bastings, milk, salt, and white pepper.

  2. Cover and steam for one hour.

  3. Serve with its own sauce and garnish with lemon.

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. Rabbit + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together626 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  3. White pepper + lemontop 16% of all pairs
    Smell alikelow
    Cooked together1,658 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Rabbit + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together284 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Milk + white peppertop 31% of all pairs
    Smell alikelow
    Cooked together1,304 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Rabbit
Forms the main body of the dish, cooked tender by steaming after roasting.
Bacon strips
Melt during roasting, adding fat that keeps the lean rabbit moist and flavourful.
Milk
Combines with the bastings to form a sauce that gently cooks the rabbit during steaming.
Forcemeat
Fills the cavity, adding richness and moisture to the meat as it cooks.

The step that matters

Basting during the roast. Frequent basting spreads fat and juices over the surface, encouraging even browning and preventing the lean meat from drying out before it is steamed.

Swap the white pepper

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

  1. Thymefits better
  2. Parsleyfits better
  3. Marjoramfits better
  4. White pepperthe original

Fit is the average pairing score against rabbit, milk, 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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