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A Hare

A hare roasted in milk and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Milk and butter match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 81,222 recipes mention both. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

The recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat oven to 400°F (200°C).

  2. In a clean dripping pan, combine the milk and butter.

Roast

  1. Place the hare in the pan and baste it well with the milk and butter mixture throughout the roasting process.

  2. Roast until the hare has absorbed all the butter and milk.

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 aroma chemistry they share, and how many recipes mention both.

  1. Milk + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

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

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

What each ingredient does

Milk
Forms the basting liquid that keeps the hare moist as it roasts.
Butter
Adds fat that enriches the meat and helps it brown as it roasts.

The step that matters

Basting throughout roasting. Basting the hare repeatedly with the milk and butter mixture keeps the surface moist and adds fat, which helps prevent the meat from drying out during the long roast.

“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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