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Hare, Roasted

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Hare, Roasted

Ingredients

Directions

  1. Prepare the hare as in the preceding instructions and wipe it dry.

  2. Fill the body with veal stuffing and sew it up.

  3. Draw the fore and hind legs close to the body and pass a long skewer through each.

  4. Tie a string around the body from one skewer to the other, securing it above the back.

  5. Fix the head between the shoulders with another skewer, leaving the ears on.

  6. Place the hare at a distance from the fire initially.

  7. Put it into a pan and baste it at first.

  8. Continue to baste it regularly.

  9. After roasting for 1.5 hours, dredge flour over the hare and baste well to create a froth.

  10. Roast for a total of 1.5 to 2 hours.

  11. When done, remove the skewers and serve on a hot dish with red currant jelly.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

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