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Hashed Hare

A hash made from cooked hare, seasoned with pepper, salt, mace, and served with toasted bread and optional currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: White pepper and mace are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,695 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

Hashed Hare

Ingredients

Directions

Prepare the stock

  1. Cut the remains of the hare or rabbit into moderate pieces and place them in a clean dish.

  2. Pour cold gravy over the meat.

  3. In a saucepan, combine broken bones, trimmings, sliced onion, white pepper, coarse sea salt, and mace with enough broth or water to cover.

  4. Boil gently for 1 hour.

  5. Strain the liquid into a basin.

  6. Once cool, remove the fat from the top.

Make the gravy and finish

  1. Mix the gravy with flour.

  2. Boil the gravy gently for 1-2 minutes.

  3. Lay the meat in a stew pan.

  4. Pour the gravy over it.

  5. Simmer near the fire for about 30 minutes without boiling.

  6. Five minutes before serving, add stuffing if available.

  7. Serve with slices of stuffing and toasted bread, and add currant jelly if desired.

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. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  2. Mace + curranttop 12% of all pairs
    Smell alikelow
    Cooked together1,791 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Rabbit + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,292 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Rabbit + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  5. Onion + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together8,676 recipes

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

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

What each ingredient does

Hare or rabbit remains
Provides the main meat, which becomes tender through the long gentle simmer in the gravy.
Flour
Thickens the strained liquid into a gravy that clings to the meat.
Onion
Adds savory depth to the stock made from the bones and trimmings.

The step that matters

Simmer without boiling. Once the gravy is poured over the meat, a gentle simmer keeps the meat tender and prevents the thickened sauce from breaking, scorching, or toughening the meat fibres.

Swap the currant

The recipe marks currant as optional. How well each one fits the dish's main ingredients (rabbit, onion, white pepper, mace, flour, bread):

  1. Lemonfits better
  2. Raisinfits better
  3. Coconutfits better
  4. Currantthe original

Fit is the average pairing score against rabbit, onion, white pepper, mace, flour, bread. 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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