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Broiled and Hashed Hare

A hare cooked by broiling and hashing, served hot with gravy and stuffing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mace and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 12,257 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Broiled and Hashed Hare

Ingredients

Directions

Broil the hare

  1. Season the legs or wings of the hare with salt and pepper.

  2. Rub the seasoned parts with cold butter.

  3. Broil the hare.

  4. Serve it very hot.

  5. Warm the other parts with gravy and a little stuffing.

  6. Serve them separately.

Bake and pot the hare

  1. Bake the hare with butter after seasoning.

  2. Remove the meat from the bones.

  3. Beat it in a mortar.

  4. Add salt, mace, pepper, and melted butter mixed with a spoonful or two of the hare's gravy. Mix well.

  5. Place into small pots, covering with butter.

  6. Bake the legs and back at the bottom of the jar to keep them moist.

  7. Place the bones over them.

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. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. Butter + macetop 22% of all pairs
    Smell alikelow
    Cooked together11,405 recipes

    Shared aroma: linalool (floral, citrus).

Mace and pepper barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Hare
Provides the main meat, which is cooked by broiling or baking and served whole or pounded.
Cold butter
Rubbed on the meat to add richness and moisture, and melted butter helps bind the pounded meat.
Gravy
Adds moisture and savoury flavour when warmed with the other parts and mixed into the pounded meat.
Stuffing
Warmed with gravy to accompany the other parts of the hare.

Swap the mace

How well each one fits the dish's main ingredients (butter, pepper):

  1. Parsleyfits better
  2. Sagefits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against butter, pepper. 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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