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Sauce

Liver Sauce for Roast Hare

A sauce made from liver, beef gravy, shallot, parsley, thyme, chili vinegar, currant jelly, and port wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Liver Sauce for Roast Hare

Ingredients

Directions

Prepare the liver

  1. Wash the liver in two or three waters.

  2. Stew the liver in beef gravy until cooked through.

  3. Mince the liver finely.

Make the sauce

  1. In a saucepan, combine the minced liver, shallot, parsley, and thyme. Bring the mixture to a boil.

  2. Add chili vinegar, currant jelly, and port wine.

  3. Serve immediately.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  3. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Clove + shallottop 5% of all pairs
    Smell alikestrong
    Cooked together1,677 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

Liver
Provides the main body and rich, savory flavor of the sauce once minced and cooked.
Beef gravy
Cooks the liver gently and adds moisture and savory depth to the sauce.
Currant jelly
Adds sweetness and body that balances the savory liver and sharp vinegar.
Chili vinegar
Adds acidity and heat that cut through the richness of the liver.

The step that matters

Stew the liver until cooked through. Liver overcooks quickly and turns dry and grainy when held at high heat. Gentle stewing in liquid keeps it tender while ensuring it is fully cooked.

Swap the currant

How well each one fits the dish's main ingredients (liver, beef, clove, shallot, parsley, thyme, vinegar):

  1. Lemonfits better
  2. Limefits better
  3. Cherryfits better
  4. Currantthe original

Fit is the average pairing score against liver, beef, clove, shallot, parsley, thyme, vinegar. 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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