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Jugged Hare

A stew of hare pieces cooked with carrots, onions, celery, lime juice, stock, brandy, port wine, and red currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Jugged Hare

Ingredients

Directions

Prepare and brown

  1. Dredge hare pieces in flour.

  2. In a frying pan, heat butter and brown the hare pieces.

Cook in the vessel

  1. In a secure vessel, combine hare, carrots, onions, celery, lime juice, sugar, and salt.

  2. Pour in the stock and brandy, then seal the vessel tightly.

  3. Place the vessel in a pan of cold water and boil for 3 hours.

Finish and serve

  1. After cooking, stir in port wine, red currant jelly, and butter.

  2. Serve with stuffing balls fried in butter.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Celery + limetop 6% of all pairs
    Smell alikestrong
    Cooked together305 recipes

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

  3. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  4. Carrot + limetop 6% of all pairs
    Smell alikestrong
    Cooked together646 recipes

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

  5. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 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

Hare
Forms the main meat, becoming tender during the long, gentle cooking.
Flour
Coats the hare so it browns and helps thicken the cooking liquid.
Stock
Provides the liquid that gives the jugged dish its moist, savoury body.
Onions
Break down during cooking, adding sweetness and depth to the sauce.
Port wine
Adds richness and a deeper, fruity flavour to the finished sauce.
Red currant jelly
Adds sweetness and a gentle acidity that balances the rich meat.

The step that matters

Seal the vessel tightly. A tight seal keeps the liquid and steam inside, so the hare cooks slowly in its own juices and stays moist rather than drying out.

Swap the lime

How well each one fits the dish's main ingredients (flour, butter, chicken, carrot, onion, celery, sugar):

  1. Avocadofits better
  2. Lemonfits better
  3. Coconutfits about as well
  4. Limethe original

Fit is the average pairing score against flour, butter, chicken, carrot, onion, celery, sugar. 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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