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Jugged Hare

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Jugged Hare

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

  1. Cut the hare into pieces, each about 2 inches long.

  2. Rub the inside of an earthenware jar with garlic.

  3. Place beef steak, bacon, bouquet garni, onion, lemon rind, and a little water or stock in the jar.

  4. Add hare pieces and season with pepper and salt.

  5. Cover the jar tightly, sealing with flour and water paste if necessary.

  6. Place the jar in a large saucepan with water up to 2 inches from the top.

  7. Cook in a slow oven at 300°F (150°C) for 3 hours.

  8. Skim off the fat, remove hare pieces, and thicken the sauce if needed.

  9. Arrange hare on a dish, pour over the hot sauce, and serve.

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

    Shared aroma: furaneol (caramel, strawberry).

  2. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  5. Pepper + garlictop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

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

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

Swap the lemon

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

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

Fit is the average pairing score against beef, ham, onion, clove, pepper, garlic. Candidates are from the same food group and used in at least 100 recipes.

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