Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Hare, Roasted
Ingredients
Directions
Wipe the hare dry and fill the body with veal stuffing, then sew it up.
Draw the fore and hind legs close to the body and pass a long skewer through each.
Tie a string around the body from one skewer to the other, securing it above the back.
Fix the head between the shoulders with another skewer, ensuring the ears remain on.
Place the hare at a distance from the fire initially, then put it in a pan and baste it.
Baste continually after the first basting.
After roasting for 1.5 hours, dredge the hare with flour and baste well to create a froth.
Roast for a total of 1.5 to 2 hours.
Once done, remove the skewers and serve the hare on a hot dish with red currant jelly.
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.
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Butter + peppertop 21% of all pairsSmell alikemoderateCooked together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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