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Hashed Haee

Hashed hare is cold roast hare cut into slices and reheated in a seasoned gravy made from its head, bones and trimmings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Allspice and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 6,395 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Hashed Haee

Ingredients

Directions

Make the gravy

  1. Put the head, bones, and trimmings into a stewpan with half a pint of water.

  2. Add the mace, allspice, pepper, salt, onion, and herbs.

  3. Stew for nearly an hour.

  4. Strain the gravy.

  5. Thicken the gravy with butter and flour.

  6. Add the port wine.

  7. Add the mushroom ketchup.

Finish and serve

  1. Cut the cold hare into neat slices.

  2. Lay in the pieces of hare and any leftover stuffing.

  3. Heat gradually by the side of the fire.

  4. Simmer for about 5 minutes.

  5. Serve garnished with sippets of toasted bread.

  6. Serve red-currant jelly on the side.

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. Allspice + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  3. Mace + allspicetop 7% of all pairs
    Smell alikemoderate
    Cooked together3,189 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

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

  5. Port wine + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together570 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Cold roast hare
Provides the cooked meat that is gently reheated in the finished gravy.
Port wine
Adds sweetness and depth of flavour to the gravy.
Butter and flour
Thicken the gravy into a smooth, coating sauce.
Mushroom ketchup
Adds savoury, umami depth to the gravy.
Onion
Adds aromatic sweetness that flavours the stewed gravy base.

The step that matters

Heat gradually by the side of the fire. Reheating the cooked hare slowly keeps the meat tender and prevents it from toughening or drying out. Gentle heat also stops the thickened gravy from catching or scorching on the bottom of the pan.

Swap the mace

How well each one fits the dish's main ingredients (allspice, pepper, onion, port wine, butter, flour, mushroom):

  1. Thymefits better
  2. Clovefits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against allspice, pepper, onion, port wine, butter, flour, mushroom. 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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