Skip to main content
Main

Stuffing for Roast Hare

A savory mixture of beef suet, bread crumbs, herbs, and eggs used to stuff a roast hare.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Shallot and chervil match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 266 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Stuffing for Roast Hare

Ingredients

Directions

Make the stuffing

  1. In a bowl, combine the chopped beef suet and bread crumbs.

  2. Add the chopped shallot, thyme, parsley, chervil, herbaceous mixture, and salt. Mix in the eggs and the blanched, minced liver if using.

Stuff and roast

  1. Stuff the mixture into the hare before roasting.

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. Shallot + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together266 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

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

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Parsley + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together774 recipes

    Shared aroma: estragole (anise, licorice).

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

What each ingredient does

Beef suet
Adds fat that keeps the stuffing moist and rich as it cooks.
Bread crumbs
Provide bulk and absorb fat and moisture, giving the stuffing body.
Eggs
Bind the stuffing together so it holds its shape when cooked.

Swap the chervil

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

  1. Marjoramfits better
  2. Capersfits better
  3. Tarragonfits about as well
  4. Chervilthe original

Fit is the average pairing score against beef, bread, shallot, thyme, parsley, egg, liver. 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.

You might also like

Brown BreadBrown Bread461 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipes