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Roasting

Roast hind‑quarter of meat flavored with Seville orange, coarse sea salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Orange and pepper match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,402 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Roasting

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).

Roast and serve

  1. Roast the hind-quarter for 1 hour and 45 minutes to 2 hours, basting regularly.

  2. Squeeze the juice of a Seville orange over the meat and sprinkle with pepper and coarse sea salt before serving.

  3. Ensure the meat is cooked thoroughly, with no pinkness in the juices.

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. Orange + peppertop 10% of all pairs
    Smell alikestrong
    Cooked together2,402 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Meat + orangetop 30% of all pairs
    Smell alikelow
    Cooked together449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Hind-quarter of meat
Provides the main body of the dish; long roasting tenderises its connective tissue and browns the surface.
Seville orange
Adds bright acidity and aroma that cut through the richness of the roasted meat.

The step that matters

Ensure the meat is cooked thoroughly. Safe doneness depends on the meat's internal temperature reaching a safe level throughout, not on colour alone. Pink juices suggest the centre may be undercooked, so check that the meat is cooked through before serving.

Swap the orange

How well each one fits the dish's main ingredients (meat, pepper):

  1. Limefits better
  2. Lemonfits better
  3. Avocadofits better
  4. Orangethe original

Fit is the average pairing score against meat, pepper. 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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