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Hare Stuffing a LA Tickletooth

A savory hare stuffing made with liver, onion, suet, ham, herbs, and catsup, then stuffed into a hare.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 20 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Hare Stuffing a LA Tickletooth

Ingredients

Directions

Prepare the stuffing

  1. Boil the hare liver slowly for 5 minutes.

  2. Roast the onion for 10 minutes.

  3. Chop the liver and onion with the beef suet, ham, parsley, lemon peel, garlic, mushrooms, and capers.

  4. Add the bread crumbs, salt, black pepper, cayenne, marjoram, thyme, tarragon vinegar, walnut catsup, and mushroom catsup, then mix well.

  5. Beat the eggs and mix them into the stuffing.

  6. If the stuffing is too moist, add a few more bread crumbs.

Stuff the hare

  1. Stuff the mixture into the body of the hare and sew the skin closed.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

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

  4. Parsley + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Hare liver
Adds rich, savoury body and a soft texture to the stuffing.
Beef suet
Adds fat that keeps the stuffing moist and tender as it cooks.
Eggs
Bind the chopped ingredients together so the stuffing holds its shape.
Bread crumbs
Absorb moisture and give the stuffing a firmer, less wet texture.
Ham
Contributes salty, savoury flavour and a meaty bite.
Mushroom catsup
Adds deep, savoury umami flavour to the stuffing.

The step that matters

Adjusting the moisture of the stuffing. Liver, onion, suet and catsups release or hold varying amounts of liquid, and too much moisture makes the stuffing soggy and loose. Adding bread crumbs absorbs the extra liquid so the stuffing holds together once stuffed into the hare.

Swap the lemon

How well each one fits the dish's main ingredients (liver, onion, beef, ham, parsley, clove, garlic):

  1. Lemonthe original
  2. Limefits about as well
  3. Avocadofits less well
  4. Cherryfits less well

Fit is the average pairing score against liver, onion, beef, ham, parsley, clove, garlic. 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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